How to make it

  • Pre heat you oven to 200 degrees.
  • Remove the skin of roughly 8 cloves of garlic and cut them in half, also cut rosemary and thyme sprigs about the same size for each of the halves.
  • Take your leg of lamb and a sharp pointed knife; make small holes about 2cms wide and about 3-4 cms deep in the meat. Push in the halved garlic clove and rosemary/thyme sprigs until they are evenly dispersed. (Don’t forget the under side and the shank).
  • When finished put in to a large roasting tray, get about three or four large table spoons of the seeded mustard and rub/massage it into the lamb careful not to dislodge any of the garlic. (If you have any rosemary or thyme left over I usually rub that in with the mustard. Put it in the oven, about 1 hour for every 1 KG of lamb.
  • Add your choice of roasting veg about an hour before the lamb would be ready. (I pre boil my harder veg.)
  • When the lamb and veg are ready remove from the baking tray, and allow to rest while making the gravy. To the baking tray, add three large cups of boiling water; this will de-glaze all the rich flavours left by the veg, mustard and lamb juices. Use a wooden spoon and scrape the tray rigorously, add the appropriate gravox, until the mix thickens and is opaque.
  • Serve up and enjoy.

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