Weekends in the cold weather are Roast leg of Lamb days. This mustard and rosemary crust add such a nice flavour to the outside you will be hard pressed to keep your hands off during cooking. This recipe comes out medium rare so if you like it cooked and very tender try the Roast shoulder of lamb which works just as well with a leg of lamb.
What you need
2kg leg of lamb
100g Dijon mustard
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons lemon juice
Palm of chopped rosemary or 3 teaspoons dried rosemary
salt and pepper
Mix all of the marinading ingredients together very well. Give them a whisk to really combine them.
Place the leg of lamb on a plate and rub the marinade all over the meat. get your hands dirty and get the marinade all over the meat and pour whatever remains over the top.
Cover with cling film and allow to marinade for around 3 hours.
Place in a 180 celsius oven for 1 1/2 hours, the outside will be crusty and delicious.
Set aside for about 15 minutes before carving or all of the liquid will run out and the meat will be dry.