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Honey mustard roasted leg lamb

  • 0:25 Prep
  • 1:15 Cook
  • 6 Servings


  • 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) pontiac potatoes, peeled, roughly chopped
  • 1 large orange sweet potato, peeled, roughly chopped


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place lamb in prepared pan.
  • 2
    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.

Source: taste.com.au


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