Roast lamb with mustard and herbs
The Australian Women's Weekly July 2006
Learn how bake the perfect roast lamb topped in a dijon mustard and a sprinkle of fresh herbs.
INGREDIENTS
4 medium (800g) potatoes, peeled
1 medium (150g) brown onion
11/2 cups (375ml) chicken stock
11/2 tablespoons Dijon mustard
3 cloves garlic, crushed
2 anchovies, drained, chopped
2 teaspoons finely grated lemon rind
2kg lamb leg
½ cup coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh oregano
1 medium (140g) lemon, cut into wedges
METHOD
Preheat the oven to moderate (180°C/160°C fan-forced).
Cut potatoes and onion into 1cm-thick slices. Place the potato and onion in the base of a lightly oiled baking dish. Pour stock over potatoes.
Combine the mustard, garlic, anchovies and rind in a small bowl. Rub lamb all over with mustard mixture. Place lamb on top of potatoes. Bake, uncovered, for about 1 hour 30 minutes or until lamb is cooked as desired.
Remove lamb from dish; stand, covered, for 15 minutes.
Meanwhile, increase oven temperature to very hot (250°C/230°C fan-forced).
Bake potatoes for a further 15 minutes or until browned.
Sprinkle lamb with herbs; serve with potato mixture and lemon wedges, if desired.
Not suitable to freeze or microwave.
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