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1. Using a sharp knife make deep incisions all over a 1kg (2.2lb) lean leg of lamb joint. Mix together 60ml (4tbsp) wholegrain mustard and 60ml (4tbsp) English mustard with 2 fat garlic cloves, peeled and finely chopped, 4 sprigs fresh rosemary, finely chopped and 6 sprigs fresh thyme leaves.Rub over the lamb and season. If time allows cover and leave in a refrigerator for at least 30 minutes.
2. Place the joint in a large roasting tray and drizzle with 30ml (2tbsp) olive oil. Roast uncovered for the calculated cooking time. Cover with foil if browning too quickly.
3. Roughly chop 675-900g (1 1/2-2lbs) potatoes, peeled, 3 large carrots, peeled, halved and cut in four lengthways and 2 red peppers, cored, deseeded and cut into large chunks with 3-4 extra thyme sprigs. Add to the lamb 60 minutes before the end of the cooking time, coat in the lamb juices and roast.
EatServe the lamb whole or sliced with the vegetables.
Time to cook:
Medium: 25 minutes per 450g (1lb) + 25 minutes
Well done: 30 minutes per 450g (1lb) + 30 minutes
Gas mark 4-5, 180-190C,350-375F
Lean leg of lamb