Roast Leg of Lamb

2.3 kg leg of lamb


  • 60ml honey
  • 30ml dijon mustard
  • 3 cloves garlic
  • 6g sea salt
  • 3g chopped rosemary
  • 2g fresh black pepper
  • 2g lemon zest

Mix and apply to lamb – marinade overnight.

Bring lamb to room temperature (remove from fridge for an hour). Roast at 220 degrees for 20 mins then turn oven down to 180 degrees and roast for a further 2 hours 20 mins.

Boil potatoes for 5 mins. Rough them up with a fork and cool. Put potatoes in about 50 mins before the meat is finished. THen turn oven up to 220 degrees while the meat rests to brown potatoes.

For Gravy:

Remove fat from the pan juices. On a med element add 1 Tbsp flour. Stir in 1 Tbsp tom paste, 1/2 cup wine – simmer. Gradually add 1 1/2 cups beef stock. Boil, reduce and sieve.


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