Blokes Sunday Roast Lamb with Mustard and Herb Crust Recipe
- Preparation Time: 5 mins
- Serves: 6
- Cooking Time: 100 mins
- Ready Time: 105 mins
- Difficulty: Easy
1 cup Fresh Brown Breadcrumbs
4 Tbsp Mustard
2 Tbsp Freshly Chopped Parsley
1 Tbsp Freshly Chopped Rosemary
1 tsp Freshly Chopped Marjoram
1 tsp Freshly Chopped Oregano
1 tsp Freshly Chopped Thyme
3 Tbsp Dry White Wine
Remove the Lamb from fridge at least 1 hour before cooking to bring it to room temperature.Poke some holes all over the top with a small sharp knife. Crush 2 Cloves Garlic and rub into the LambWipe surface dry with paper towel.
Preheat oven to 190°C. Mix Mustard, Oil, Herbs and Wine.
Place Lamb Leg into oven dish.Roast Lamb Leg for 1 hour 15 minutes. Remove from oven. Spread upper side with a thick layer of Mustard and Herb Mixture. You can use your hands so long as they are clean!
Sprinkle over Breadcrumbs and push them into the mixture gently. Return to oven for 10 minutes to allow the crust to crisp.
Remove the meat from the oven and rest for 15 minutes before serving.Serve with Jus, roasted Potatoes and Kumara and fresh vegetables. (Jus is the modern alternative to Gravy and has no lumps!)
Take two tablespoons of the Meat Glaze you got for Fathers Day and put them into the meat pan after you remove the Lamb to rest. Warm the Glaze and it will melt. Add a little water from your steamed veges and a little (only a little!) good red wine if desired. Gently stir with a wooden spoon. Grind over some fresh black pepper and a little salt. Drink the rest of the red wine with your meal. Open another if the bottle appeared too small.