Roast Leg of Lamb with Mustard and Rosemary
Recipe courtesy of the Meat and Livestock Australia.
1 (3-pound) Australian leg of Lamb
1 1/2 tablespoons Dijon or wholegrain mustard
1 tablespoon honey
2 teaspoons olive oil
1 1/2 teaspoons dried rosemary
2 garlic cloves, crushed
Salt and ground black pepper, to taste
- Combine the mustard, honey, olive oil, rosemary, garlic, salt and pepper and spread over leg of lamb.
- Roast in a preheated oven at 350°F (175°C) for 1 1/4 hours for medium or until cooked to your liking.
- Remove from oven, cover loosely with foil and set aside to rest for 15 minutes. Serve with roasted vegetables.
Makes 4 servings.
Tip: Use any leftover roast lamb in sandwiches or salads.
Recipe and photograph courtesy of the Meat and Livestock Australia.