Facebook Instagram Twitter Youtube Lamb and Beef
Your rating has been counted
You have already rated this recipe
Sign in to mark as favorite
Share this recipe!

Roast leg of lamb with mustard and rosemary



Prep Time


Cook Time



1.5 kgeasy carve leg of lamb
2 tbspDijon or wholegrain mustard
1 tbpshoney
2 tspolive oil
2 tspdried rosemary
2cloves garlic, crushed
roasted vegetables to serve


1Preheat the oven to 180°C. Combine the mustard, honey, olive oil, rosemary and garlic, and spread over the leg of lamb. Place lamb in a roasting dish and season with salt and pepper.
2Roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1½ hours for well done.
3Remove lamb, cover loosely, and rest for 15 minutes before carving. Serve with roasted vegetables.


Suggested roasting times per 500g for lamb: Lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
Judging your roast's degree of doneness using a meat thermometer. The internal temperature for: Rare 55-60ºC, Medium rare 60-65ºC, Medium 65-70ºC, Medium well 70-75ºC, Well done 75ºC.
You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast rare is very soft, medium rare is soft, medium is springy but soft, and medium well is firm and well done is very firm.
Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.

Recipe suggessions based on what you have in your fridge.

© MLA, All Rights Reserved

Site developed by CommUnion