Honey Mustard Roast Leg of Lamb

With an oven and some simple ingredients, a healthy meal that’s easy to achieve.
The leftover is usually for my next couple meals mixed with green leafy salad.
  • 1.5kg easy-carve leg lamb
  • 1 tablespoon olive oil

  • 2 tablespoons wholegrain mustard

  • 3 tablespoons honey
  • 8 garlic cloves, crushed
  • 2 tablespoon chopped fresh rosemary leaves
  • 2 carrots, peeled, roughly chopped

  • 4 (275g each) pontiac potatoes or beetroot, peeled, roughly chopped

  • 1 large orange sweet potato, peeled, roughly chopped

  • Preheat oven at 200 C.
    Use a mortar and pastel, mixed garlic,rosemary, mustard, olive oil & honey as the marinate.
    Use a sharp knife and poke 1/2 inch on various spots of the lamb. Stuffed some chunky rosemary & garlic into the cuts, rub the rest of the marinate on to the lamb.
    Place the veggies around the leg of lamb onto a roast tray, spray with some olive oil and put in the oven for 15 min at 200 degree to form a crust. Turn the oven down to 170, pour a cup of water into the tray and roast for another hour for medium rare.
    Rest the meat with a cover (either with a foil or a towel) for 10-15 min.
    Served with some pan juice or horseradish. 
    Note: I usually roast extra veggies, onion and garlic. Unfinished leftover can always be fridged and served for salad ideas.

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