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Rosemary, honey and mustard crusted leg of lamb
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Prep Time:
25 minutes
Cook Time:
145 minutes
Total Time:
170 minutes
Impress your guests with a mouthwatering lamb roast, covered in crispy rosemary breadcrumbs, and enough for two additional meals.
Ingredients:
  • 23.40 gm Dijon mustard
  • 23.40 gm wholegrain mustard
  • 28.60 gm honey
  • 120g (2 cups) fresh white breadcrumbs
  • 82.50 ml fresh rosemary leaves, chopped
  • 60g unsalted butter, chopped, 
at room temperature
  • 1 lemon, rind finely grated
  • 3.15kg lamb leg roast
  • 600g small red delight potatoes, halved
  • 2 red onions, cut into wedges
  • 18.20 gm extra virgin olive oil
  • 40.00 ml plain flour
  • 125ml (1/2 cup) red wine
  • 330ml (1 1/3 cups) water
  • Steamed greens, to serve
Instructions:
  • 1. Preheat the oven to 180°C/160°C fan forced. Mix together the mustards and honey in a bowl. In another bowl, combine breadcrumbs, rosemary, butter, lemon rind, and garlic. Use your fingertips to blend the butter into the mixture until well combined. Enjoy the process of creating a flavorful coating for your dish!
  • Lightly score the lamb at 2cm intervals with a sharp knife. Season the lamb, then rub the mustard mixture over it. Press the breadcrumb mixture over the top of the lamb, ensuring to press firmly. Finally, place the lamb in a heavy-based roasting pan.
  • Mix the potato, onion, and oil in a bowl, season well. Arrange the vegetables around the lamb. Roast for 2 hours and 15 minutes for medium doneness, or until it reaches your desired level of doneness. Transfer everything to a platter and let it rest for 20 minutes before serving.
  • Heat the pan with the fat over medium-high heat. Add flour and cook, stirring, for 1-2 minutes until bubbling. Remove from heat and gradually whisk in wine and water. Stir over medium-high heat until gravy boils. Continue to boil and stir for 3-4 minutes until gravy slightly thickens.
  • Carve the succulent lamb and plate it alongside a vibrant array of vegetables, fresh greens, and rich gravy. Set aside 650g of meat, and save the extra lemon, red wine, rosemary, and gravy for future meals (refer to related recipes).

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