Honey mustard roasted leg of lamb with root vegetables
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr 40 mins
-
Total Time
1 hr 50 mins
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Servings
6
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Calories
687 kcal
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Course
Main Course
Honey mustard roasted leg of lamb with root vegetables
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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
- 2.5 kg leg of lamb 5 1/2 lb
- 900 g potato red-skinned, quartered, 2 lb
- 450 g carrot sliced, 1 lb
- 450 g parsnip sliced, 1 lb
- 4 red onions peeled and quartered
- 1 garlic halved, bulb
- 1 lemon halved
- 240 ml white wine 1 cup
- 240 ml lamb stock or beef stock, 1 cup
- 3 tbsp olive oil
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tsp mixed Mediterranean herbs rosemary, thyme, oregano, dried
- thyme or rosemary, fresh sprigs, couple
- salt sea salt and freshly ground
- black pepper sea salt and freshly ground
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
(46%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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