Leg of Lamb with Garlic and Rosemary, coated with Honey and Mustard 

Sunday lunch traditionally is a time for families to come together and feast on juicy new-season roast lamb with all the trimmings.  Spring leg of lamb is perfect for feeding a large gathering and you can rely on its sweet tender taste to be a crowd pleaser. LEG OF LAMB WITH GARLIC AND ROSEMARY, COATED WITH HONEY AND MUSTARD 2- smaller

Preparation time: 10 minutes

Cooking time: Medium: 25 minutes per 500g plus 25 minutes

Well done: 30 minutes per 500g plus 30 minutes

Ingredients to serve 6-8 

  • 1 leg of lamb, approximately 1.6 kg
  • 5 cloves of garlic, crushed
  • 2 tablespoons olive oil
  • 2 good sprigs of fresh rosemary, finely chopped
  • Salt and pepper
  • 250ml hot water
  • 60 ml dry white wine
  • 4 tablespoons honey
  • 2 tablespoons Dijon mustard

Preparation

  • Take the leg of lamb out of the fridge 1 hour before cooking.
  • Preheat the oven to Gas mark 4-5/180-190°C,
  • Mix the garlic with the oil and rosemary. Use your hands to coat the lamb all over with this mixture, rubbing well in. Season.
  • Place the lamb on a rack in a roasting tin. Pour the water and the wine into the tin and roast for your calculated cooking time.
  • Mix together the honey and mustard. Brush on to the lamb 10 minutes before the end of cooking time.
  • Wrap the lamb in foil and allow to rest for 10 minutes.
  • Meanwhile, place the roasting tin over a medium heat and add 150 ml of boiling water. Stir well with a small whisk or spoon to release any rich sediment. Strain the sauce into a jug.
  • Carve the lamb into slices and serve with the sauce.