Honey mustard roasted leg of lamb with root vegetables

Name: Honey mustard roasted leg of lamb with root vegetables
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 6 serving
Ingredients: 2.5 kg (5 1/2 lb) leg of lamb; 900 g (2lb) red-skinned potatoes, quartered; 450 g (1lb) carrots, sliced; 450 g (1lb) parsnips, sliced; 4 Red Onions; 1 garlic bulb; 1 lemon; 240 ml (1 cup) white wine; 240 ml (1 cup) lamb or beef stock; 3 tbsp olive oil; 3 tbsp Dijon mustard; 2 tbsp honey; 2 tsp dried mixed Mediterranean herbs; Couple of sprigs fresh thyme or rosemary; sea salt and freshly ground pepper

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4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 50 mins
Servings
6
Calories
687 kcal
Course
Main Course

Honey mustard roasted leg of lamb with root vegetables

Shawn Wheeler

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This Honey mustard roasted leg of lamb with root vegetables will impress everyone – they don’t need to know how incredibly easy it is to put together! Perfect for Easter or family gatherings.

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Ingredients

Servings

2.5 kg (5 1/2 lb) leg of lamb
900 g (2lb) red-skinned potatoes, quartered
450 g (1lb) carrots, sliced
450 g (1lb) parsnips, sliced
4 Red Onions peeled and quartered
1 garlic bulb halved
1 lemon halved
240 ml (1 cup) white wine
240 ml (1 cup) lamb or beef stock
3 tbsp olive oil
3 tbsp Dijon mustard
2 tbsp honey
2 tsp dried mixed Mediterranean herbs (rosemary, thyme, oregano)
Couple of sprigs fresh thyme or rosemary
sea salt and freshly ground pepper

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Instructions

Mix the mustard, honey and herbs together in a bowl.
Pat your lamb dry with kitchen paper, rub with the honey mustard and season liberally with coarse salt and freshly ground pepper.
Let your marinated leg of lamb sit at room temperature for an hour.
Preheat the oven to 200°C (400°F).
Place all the chopped vegetables, garlic and lemon in a deep roasting tin. Drizzle with olive oil and season with salt and pepper. Add the thyme sprigs.
Place the lamb on a rack and rest over the vegetables.
Cook for 20 minutes then reduce the oven temperature to 180°C (350°F). Pour the wine and stock into the roasting tin.
Cook for another hour and 20 minutes or until the internal temperature of the lamb registers at 60°C (140°F) on a meat thermometer.
Remove from the oven and transfer the lamb on a platter, loosely covered with foil, to rest for 20 minutes.
Check the vegetables are all cooked through, if not return to the oven while lamb is resting. Once done, squeeze some of the roasted lemon over the vegetables.
Arrange the vegetables on a serving tray. Carve the meat and serve on top of the vegetables.

Nutrition Information

Show Details

Calories 687kcal (34%) Carbohydrates 60g (20%) Protein 60g (120%) Fat 19g (29%) Saturated Fat 5g (25%) Cholesterol 168mg (56%) Sodium 488mg (20%) Potassium 2154mg (62%) Fiber 10g (40%) Sugar 18g (36%) Vitamin A 12540IU (251%) Vitamin C 45.2mg (50%) Calcium 114mg (11%) Iron 7.1mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 687 kcal

% Daily Value*

Calories	687kcal	34%
Carbohydrates	60g	20%
Protein	60g	120%
Fat	19g	29%
Saturated Fat	5g	25%
Cholesterol	168mg	56%
Sodium	488mg	20%
Potassium	2154mg	46%
Fiber	10g	40%
Sugar	18g	36%
Vitamin A	12540IU	251%
Vitamin C	45.2mg	50%
Calcium	114mg	11%
Iron	7.1mg	39%