Ingredients
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1.5kg easy-carve leg lamb
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1 tablespoon olive oil
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1 1/2 tablespoons wholegrain mustard
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2 tablespoons honey
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2 garlic cloves, crushed
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1 tablespoon chopped fresh rosemary leaves
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2 carrots, peeled, roughly chopped
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4 (275g each) pontiac potatoes, peeled, roughly chopped
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1 large orange sweet potato, peeled, roughly chopped
Method
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1Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place lamb in prepared pan.
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2Combine 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.
Source: taste.com.au
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