the lazy makoti’s celebration leg of lamb roast

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INGREDIENTS

3 tablespoons Dijon Mustard

2 tablespoons Honey

2 teaspoons dried mixed herbs

2.5 kg leg of lamb

Salt and pepper to taste

6 potatoes, sliced hassleback style

4 red onion, peeled and quartered

1 garlic bulb, halved

3 tablespoons oil

Fresh rosemary

1/2 cup lamb stock

METHOD

1. Combine mustard, honey and dried herbs in a bowl

2. Pat the lamb dry with paper towel and rub the honey mustard over then season with salt and pepper

3. Rest for 1 hour

4. Preheat oven to 200 degrees

5. Place potatoes, onion and garlic in a deep roasting pan

6. Drizzle oil and season then add rosemary

7. Place lamb on rack over the veges and cook 20 mins

8. Reduce temperature to 180 and pour in stock

9. Cook 1 hour and 20 mins

10. Remove from oven and transfer onto a platter

11. Cover loosely with foil and rest 20 min

12. Arrange veggies and carve