Mustard and Rosemary Roast Lamb

1. 1

   Wash and pat dry the leg of lamb.

2. 2

   Cut a few slits in the upper part and put one clove of garlic into slices and push into the slits.

3. 3

   Pour the oil on top of the leg.

4. 4

   With a blunt knife, spread the mustard all over the top, making sure that it penetrates in the slits.

5. 5

   Salt and pepper to taste.

6. 6

   Place the sprigs of Rosemary and the remaining garlic in a baking pan ( you might like to add a bit of oil).

7. 7

   Sit the Leg of lamb onto the rosemary and bake in a preheated oven at 190c/375F (25 minutes per 500gr /1 pound).

8. 8

   Let rest, wrapped in foil, for 25 minutes.

9. 9

   Drain excess oil from pan (Remove garlic and rosemary).

10. 10

    Add half a glass of water (or red wine) and scrape pan with a spoon to collect and emulsify all the baked on bits.

11. 11

    Strain through a fine colander into a small pan, boil briskly for a couple of minutes, adding 1/3 teaspoon of corn starch, if needed.

12. 12

    Serve lamb with the pan juices, roasted potatoes and other vegetables of your choice

* Per serving · 4 servings · Values may vary.

No additional tips available.