Roasted leg of lamb

Recipe supplied by Lamb & Mutton SA. 

Ingredients

• 3 Tbsp (45ml) Dijon mustard 
• 2 Tbsp (30ml) honey 
• 2 tsp (10ml) dried mixed herbs  
• 2½ kg leg of lamb on the bone 
• Salt and milled pepper 
• 6 potatoes, sliced hasselback-style 
• 4 red onions, peeled and quartered  
• 1 bulb garlic, halved  
• 3 Tbsp (45ml) olive or canola oil 
• Handful fresh rosemary  
• ½ cup (125ml) lamb stock 

Method

1. Combine mustard, honey and mixed herbs in a bowl and mix well to combine. 
2. Pat the lamb dry with paper towel and rub the honey mustard over. Season.  
3. Set aside covered for 1 hour. 
4. Preheat oven to 200°C. 
5. Place potatoes, onion and garlic in a deep roasting pan and drizzle with oil.  
6. Dot with rosemary and season.  
7. Place lamb on a rack over the veggies and cook for 20 minutes. 
8. Reduce temperature to 180°C and pour in stock. 
9. Roast for another 80 minutes until meat is tender. Remove from oven and transfer onto a serving platter. 
10. Cover loosely with foil and rest for 20 minutes. 
11. Arrange veggies alongside lamb, carve lamb and serve.  

Recipe Developer: Gerrie Du Rand
Photographer: Michelle Parkin

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