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Roast Leg of Lamb with Mustard crust.

A succulent Lamb dish ,coated with a crust of Mustard ,anchovies & garlic.



  • 1.

    Preheat oven to 180oC/160oC fan-forced.

  • 2.

    Place potato & onion in a large oiled baking dish & pour over stock.

  • 3.

    3.Combie mustard , garlic , anchovies & lemon rind in a small bowl ,

  • 4.

    Rub all over the lamb. Place lamb on the top of potatoes.

  • 5.

    Bake , uncovered for approx 1 1/2 - 2hrs or until lamb is cooked to your

  • 6.

    Desired taste.

  • 7.

    Remove lamb from dish , stand & cover with foil to rest for around 15 mins.

  • 8.

    Meanwhile , raise oven temperature to 250oC /230oC fan forced , bake potatoes for further 15 mins. or until browned.

  • 9.

    Sprinkle lamb with chopped fresh herbs & serve with potato mixture.

  • 10.

    I also served a lettuce & pea mixture. Add knob of butter to pan,

  • 11.

    3 tablespoons of water , 1-2 cups frozen peas & three baby Cos lettuce.

  • 12.

    Add bouquet Garni & cook on low for approx 40 mins.

  • 13.

    Once cooked cut lettuce in halves add small amount of thin cream salt & pepper to taste & serve.

  • 14.



Test if lamb cooked to your liking by placing sharp knife or sewer next to bone see how much blood still runs.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Roast Leg of Lamb with Mustard crust..


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