Woolworths Herb and Mustard Crusted Leg of Lamb
(22 May 2020)

WW Herbed LambWoolworths Herb and Mustard Crusted Leg of Lamb 
 
For the herb and mustard crust
 
30g parsley, torn
30g basil, torn
20g mint leaves
10 cloves garlic
135g Woolies Dijon mustard
1/2 cup white or red wine vinegar
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
 
Free range bone in leg of lamb (about 3kg)
1.5kg Nicola potatoes
2 red onions, quartered
300g carrots, peeled
 
In a food processor add the herbs, garlic, mustard, vinegar, olive oil and seasoning then blend until a smooth mixture is formed. Score the leg of lamb on both sides, allowing for the herby sauce to flavour the meat as it marinades.
 
Add your whole potatoes, onions and carrots to a large roasting dish and coat with some olive oil, salt and pepper then add the leg of lamb. Pour over half the marinade ensuring to cover all of the lamb, then turn the lamb over and coat the other side with the remaining half of the marinade.
 
For the best results cover the lamb with foil or plastic wrap and marinade in the fridge for 24 hours, but if you don’t have that much time 4 hours will do. Before roasting the lamb allow it to reach as close to room temperature as possible by taking it out the fridge 2 hours before roasting at 160C for 2 hours for a lamb thats meat is still slightly pink, more of a blush or roast for 1 and a half hours for a more rare lamb.
 
Allow the lamb to rest for 20 minutes before carving and serving on a serving dish with the roasted carrots, onions and potatoes.

 

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