Mustard-Herb Crusted Leg Of Lamb

1. 1

   To marinate the lamb, combine 2 cloves garlic and 1 tbsp mustard, season then rub over lamb and set aside to marinate for 1 hour.

2. 2

   Preheat oven to 350u00b0F. Transfer lamb to a roasting dish and add stock and red wine. Melt 2 tbsp butter and brush over lamb then roast for 2 hours 45 mins.

3. 3

   For the crust, combine 1 onion, 2 cloves garlic, Parmesan, 1/2 cup butter, 2 tbsp mustard, breadcrumbs and herbs. Season. Let lamb rest 10-15 mins then cover with crust mixture and place in the oven for another 45 mins.

4. 4

   For the potatoes, heat 4 tbsp oil in a large frying pan and saute potatoes until golden brown and crispy. Season.

5. 5

   For the beans, cook beans in boiling salted water for about 8 mins then drain and set aside. Heat 3 tbsp butter in a pan and saute 1 onion, add beans and heat through. Season.

6. 6

   To serve, remove meat from roasting pan and cover with foil to keep warm. Transfer pan juices to a saucepan, skimming off any excess fat. Bring to a boil, add cornstarch slurry and stir until thickened. Carve meat and serve with potatoes, beans and gravy on the side.

* Per serving · 4 servings · Values may vary.