A succulent Lamb dish ,coated with a crust of Mustard ,anchovies & garlic.
Preheat oven to 180oC/160oC fan-forced.
Place potato & onion in a large oiled baking dish & pour over stock.
3.Combie mustard , garlic , anchovies & lemon rind in a small bowl ,
Rub all over the lamb. Place lamb on the top of potatoes.
Bake , uncovered for approx 1 1/2 - 2hrs or until lamb is cooked to your
Remove lamb from dish , stand & cover with foil to rest for around 15 mins.
Meanwhile , raise oven temperature to 250oC /230oC fan forced , bake potatoes for further 15 mins. or until browned.
Sprinkle lamb with chopped fresh herbs & serve with potato mixture.
I also served a lettuce & pea mixture. Add knob of butter to pan,
3 tablespoons of water , 1-2 cups frozen peas & three baby Cos lettuce.
Add bouquet Garni & cook on low for approx 40 mins.
Once cooked cut lettuce in halves add small amount of thin cream salt & pepper to taste & serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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