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Minty roast leg of lamb with mustard seeds

Name: Minty roast leg of lamb with mustard seeds
Total time: 5 h 10 min
Yield: 4 - 6
Ingredients: 1,2kg leg of lamb; 5 garlic cloves, sliced; 100ml chicken stock; 80ml fresh mint, finely chopped; 50ml rice vinegar; 50ml olive oil; 50ml fresh lemon juice; 30ml mustard seeds

July 12, 2018 (Last Updated: July 17, 2018)

A leg of lamb is one of my favourite meat cuts. It reminds me of Sunday outings we enjoyed as kids when we’d have tenderly sliced roast leg of lamb in a crusted roll with lots of mustard and gherkins or pickles. Chicken stock and mustard seeds add new flavour.

Recipe and styling by Anna Montali

Photograph by Mark Green

Print Recipe

Minty roast leg of lamb with mustard seeds

By Anna Montali – Serves: 4 - 6

Total Time: 5 hours 10 mins

Ingredients

1,2kg leg of lamb
5 garlic cloves, sliced
100ml chicken stock
80ml fresh mint, finely chopped
50ml rice vinegar
50ml olive oil
50ml fresh lemon juice
30ml mustard seeds

Instructions

Preheat the oven to 170°C.

Put the lamb in a baking dish and, with a sharp knife, make lots of incisions all over the meat. Place a slice of garlic in each incision and pour the chicken stock over.

Mix together the mint, vinegar, olive oil, lemon juice and mustard seeds, and rub the mixture all over the lamb.

Roast the lamb until it is cooked, about 5 hours.

Carve and serve while still hot with the pan juices.

Notes

• If you find that the meat starts to burn, cover the leg of lamb with foil. • I always say lemon juice loves a leg of lamb, so too much is never enough. Add a little more for a real zesty flavour.