Roast leg of lamb with rosemary and garlic

Classic Easter roast lamb with rosemary, garlic and mustard. Juicy and flavourful with a golden crust — the ultimate Easter centrepiece served with roasted potatoes and carrots.

• 1.5 kg lamb (shoulder or leg, boneless)
• 4 garlic cloves, thinly sliced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 500 g new potatoes
• 3 carrots, cut into wedges
• 2 dl chicken stock

Method

1. 1
   Preheat the oven to 180°C. Take the lamb out 30 minutes before cooking.
2. 2
   Make small cuts in the meat with a knife and push slices of garlic into the cuts.
3. 3
   Mix mustard, olive oil and rosemary. Rub the mixture all over the roast. Season with salt and pepper.
4. 4
   Place the roast in a roasting tin. Arrange new potatoes and carrots around it. Pour the stock into the base.
5. 5
   Roast for 60–75 minutes for medium (internal temperature 65–70°C) or longer for well done.
6. 6
   Baste with the pan juices every 20 minutes.
7. 7
   Rest the lamb under foil for 15 minutes before carving.
8. 8
   Serve with the pan juices as a sauce and extra rosemary as garnish.