Easy honey mustard roasted leg lamb
INGREDIENTS
1.5kg easy-carve leg lamb
1 tablespoon olive oil
1 1/2 tablespoons wholegrain mustard
2 tablespoons honey
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary leaves
2 carrots, peeled, roughly chopped
4 (275g each) potatoes, peeled, roughly chopped
1 large orange sweet potato, peeled, roughly chopped
1.5kg easy-carve leg lamb
1 tablespoon olive oil
1 1/2 tablespoons wholegrain mustard
2 tablespoons honey
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary leaves
2 carrots, peeled, roughly chopped
4 (275g each) potatoes, peeled, roughly chopped
1 large orange sweet potato, peeled, roughly chopped
METHOD:
Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place lamb in prepared pan.
Combine oil, mustard, honey, garlic and rosemary in a bowl. Rub honey mixture over lamb. Add vegetables to pan. Roast for 15 minutes. Reduce heat to 180°C/160°C fan-forced. Roast for 1 hour for medium or until cooked to your liking. Remove from oven. Stand, covered, for 10 to 15 minutes before carving. Serve with roasted vegetables.
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