Roast leg of lamb with mustard and rosemary
1.5 kg easy carve leg of lamb
2 tbsp Dijon or wholegrain mustard
1 tbps honey
2 tsp olive oil
2 tsp dried rosemary
2 cloves garlic, crushed
roasted vegetables to serve
- Preheat the oven to 180°C. Combine the mustard, honey, olive oil, rosemary and garlic, and spread over the leg of lamb. Place lamb in a roasting dish and season with salt and pepper.
- Roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1½ hours for well done.
- Remove lamb, cover loosely, and rest for 15 minutes before carving. Serve with roasted vegetables.
- Suggested roasting times per 500g for lamb: Lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
- Judging your roast's degree of doneness using a meat thermometer. The internal temperature for: Rare 55-60ºC, Medium rare 60-65ºC, Medium 65-70ºC, Medium well 70-75ºC, Well done 75ºC.
- You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast rare is very soft, medium rare is soft, medium is springy but soft, and medium well is firm and well done is very firm.
- Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.