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Roasted Leg of Lamb, mustard and rosemar




Source of Recipe


unknown






Recipe Introduction


Serve with roasted vegetables. Leftover lamb makes really good sandwiches with rocket or lettuce, cheddar cheese and mustard or mayonnaise (or tomato, radish, spring onion, cucumber - any salad you like)





List of Ingredients



• 1.5 kg easycarve leg of lamb (or 2 mini roasts)
  
• 1 1/2 tbs dijon or wholegrain mustard
  
• 2 tsp olive oil
  
• 1 tbs honey
  
• 1 1/2 tsp dried rosemary
  
• salt
  
• 2 garlic cloves, crushed
  
• black pepper
  






Instructions



1. Combine all ingredients and spread over lamb (rub in well)
   
2. Roast at 180C for 1 1/4 hours for medium (or as you like) - mini roasts are better at 200C for 25 mins
   
3. Remove from oven, cover loosly with foil and set aside 15 min to rest.