How To Easy Roast Lamb !
Ingredients
I- 2.7kg leg of lamb
I- 5 cloves garlic, roughly sliced
A bunch of fresh thyme
A bunch of fresh rosemary
250ml low sodium chicken stock
100ml water
For the rub:
I- 15 fresh mint leaves, chopped
I- 4 garlic cloves, crushed
I- 4 tbsp olive oil
I- 4 tbsp mayonnaise
I- 2 tsp whole grain mustard
I- 1/2 tsp English mustard powder
Juice and rind of 1 lemon, grated
Black pepper
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Method
I- 1. Preheat the oven to 140°C.
I- 2. Put the lamb in a roasting or baking dish and make incisions on the top of
the lamb leg (small cuts) all over the meat with a sharp knife.
I- 3. Stuff the sliced garlic with some of the thyme and rosemary sprigs into the incisions.
I- 4. Mix together the mint, crushed garlic, olive oil, mayonnaise, whole grain mustard, mustard powder, lemon juice and grated rind in a small bowl and rub all over the lamb.
I- 5. Rub the lamb leg with the mix.
I- 6. Put the remaining fresh thyme and rosemary at the base of the roasting
tray, and place the leg of lamb on top.
I- 7. Pour the stock and water into the roasting tin around the meat, and cover with tin foil and seal.
I- 8. Roast in the oven at 140°C for 3 1/2 to 4 hours or until tender.
I- 9. Increase the temperature to 180°C remove the tin foil, place back and roast for 30 minutes until golden.
I- 10. Remove from the oven, and transfer lamb to serving board to rest whilst you make the gravy.
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