HONEY MUSTARD ROASTED LEG LAMB
Ingredients for Leg Lamb
1.5kg easy-carve leg lamb
1 tbsp olive oil
1 1/2 tbsp whole grain mustard
2 tbsp honey
2 garlic cloves, crushed
1 tbsp chopped fresh rosemary
2 carrots, peeled, roughly
2x (275g each) pontiac potatoes, peeled, roughly chopped
1 large orange sweet potato, peeled, roughly chopped
1 large orange sweet potato, peeled, roughly chopped
Ingredients for Rosemary Roasted Potatoes:
500g baby potatoes, halved or quartered if large
1 tbsp extra-virgin olive oil
4 cloves garlic, minced
1 tbsp freshly chopped rosemary
Pinch of kosher salt
Pinch of ground black pepper
Ingredients for Honey Roasted Carrot:
200g baby carrots
3 tbsp olive oil
85g Honey
salt and ground black pepper to taste
Method for Leg Lamb:
- Step 1Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place lamb in prepared pan.
- Step 2Combine oil, mustard, honey, garlic and rosemary in a bowl. Rub honey mixture over lamb. Add vegetables to pan. Roast for 15 minutes. Reduce heat to 180°C/160°C fan-forced. Roast for 1 hour for medium or until cooked to your liking. Remove from oven. Stand, covered, for 10 to 15 minutes before carving. Serve with roasted vegetables.
- Method for Rosemary Roasted Potatoes:
Step 1 Preheat oven to 170°C.Season the potatoes with olive oil,garlic,rosemary and
salt&pepper.
Step 2 Roast until crispy,stirring occasionally.About 1 hour.
Method for Honey Roasted Carrot: Step 1 reheat oven to 170°C.Place the carrot in a bowl.Drizzle with olive oil,until the carrots are completely covered with olive oil.Pour on the honey,then season to taste with salt and pepper.
Step 2 Roast until crispy,stirring occasionally.About 1 hour.
