Mustard and Herb Rubbed Leg of Lamb Mustard and Herb Rubbed Leg of Lamb

Mustard and Herb Rubbed Leg of Lamb

Serve the lamb whole or sliced with the vegetables.

prep time
10 mins

cook time
1 hour

serves
6 people

To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes

To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes

Ingredients

  • 1kg/2.2kg lean leg of lamb
  • 60ml/4tbsp wholegrain mustard
  • 60ml/4tbsp English mustard
  • 2 garlic cloves, peeled and finely chopped
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary, finely chopped
  • Salt and freshly milled black pepper
  • 30ml/2tbsp oil
  • 675g-1kg/1½-2lb red potatoes, peeled
  • 3 large, carrots, peeled, halved and cut into four lengthways
  • 2 red peppers, cored, deseeded and chopped

Method

  1. Using a sharp knife make deep incisions all over the lamb joint. Mix together the mustards, garlic and herbs. Rub over the lamb and season. If time allows cover and leave in a refrigerator for at least 30 minutes.
  2. Preheat the oven to Gas mark 4-5, 180-190°C,350-375°F.
  3. Place the joint in a large roasting tray and drizzle with the oil. Roast uncovered for the calculated cooking time. Cover with foil if browning too quickly.
  4. 40 minutes before the end of the cooking time remove the roasting tray from the oven and add the potatoes, carrots, peppers and thyme around the lamb joint. Toss gently.
  5. Serve the lamb whole or sliced with the roasted vegetables.