Kevin's Mustard Leg of Lamb
This is the simplest recipe to try at home if you want to let the flavours of Lamb do the work for you! Ensure to start the oven high to create a colouration and reduce the heat then to ensure the lamb gently cook through to your liking.
By Kevin Dundon
6 people
105 minutes
5 minutes
Ingredients
- 1 - 100ml Ice Pop Moulds
- 2 - Carrots peeled & cut into large chunks
- 1 - Fresh Irish Lamb Approx 2.5kg
- 3 sprigs Fresh Rosemary
- 1 bulb Garlic ideally purple garlic, peeled.
- 2 large Onion roughly chopped
- 3 tbsp Rapeseed Oil
Method
Preheat the oven to 220C.
On a large roasting tray, arrange large chunks of the carrots, and onion to form a trivet to raise the meat off the roasting tray.
Lay the leg of lamb on top of the vegetables.
Using a sharp knife make a number of incisions to the fat of the lamb and stick garlic cloves pieces in the incisions and add sprigs of the rosemary with the garlic pieces.
Season very well with salt and pepper and drizzle with some oil.
Place in the oven and roast in the oven for 15 minutes then drop the temperature to 170˚C and continue to roast for approximately 1hour 20 minutes (40 minutes per kg for pink – 10 minutes less for a more rosé result or add an extra 10-15 minutes for well done.)
Once roasted, remove from the oven and allow the meat to rest for at least 10 minutes before carving.
Place the on a board and carve and serve with your favourite vegetables.
