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Slow cooked rolled leg of lamb with mustard herb crust

serves

4

pieces

Serves

prep-time

20

minutes

Preparation Time

210

min

Cooking Time

Ingredients
Directions
  1. Preheat the oven to 220℃.
  2. Place the herb crust ingredients in a bowl and mix together well, season to taste with salt and pepper.
  3. Place the onions and rosemary into the bottom of a large heavy based ovenproof dish.
  4. Season the lamb leg with salt and pepper and place into the dish. Press the herb mix on to the top of the lamb; pour the stock around the lamb. Cover with a lid and place in the oven.
  5. Cook for 30 minutes.
  6. Reduce the oven temperature to 150℃ and continue to cook for 2 ½ hours.
  7. Remove lid from the dish and cook for a final 15-30 minutes.
  8. Remove the lamb from the oven and allow the lamb to rest for 10 minutes.
Recipe Tip

Serving suggestion: Shred the lamb and serve with the onions, pan juices and green vegetables of your choice.

Serving suggestion: Serve with seasonal roasted vegetables.

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