Dijon mustard and herb marinated lamb is served with zesty potato and caper salad.


  • 1 boneless butterflied leg of lamb (approximately 1.6kg), trimmed

  • 2 tbsp Dijon mustard

  • ¼ cup oregano leaves, chopped

  • 4 cloves garlic, chopped

  • Zest and juice of 1 lemon

  • 3 tbsp olive oil

  • Potato and caper salad

  • 1.2kg Kipfler potatoes, scrubbed

  • 1 tbsp baby capers

  • 2 tbsp finely chopped chives

  • Fresh herb salad, to serve


  • 1.

    Marinate the lamb by rubbing in the mustard, oregano, garlic, lemon zest, pepper and 1 tbsp oil. Cover and refrigerate for at least an hour. For maximum flavour, you can marinate the lamb for up to 24 hours. 

  • 2.

    Allow the meat to come up to room temperature and preheat the oven to 180°C.

  • 3.

    Place the lamb into a large roasting tin and cook for 30-35 minutes for medium (you can use the

  • 4.

    LambRoast app as a guide).  Loosely cover with foil and rest for 15 minutes.

  • 5.

    Slice the lamb and serve with the potato and caper salad and a fresh herb salad.

  • To make the potato and caper salad::

  • 1.

    Boil the potatoes until tender and drain well.

  • 2.

    Slice the cooked potatoes and mix with the capers, chives and remaining oil. Add lemon juice, salt and pepper to taste.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2054kj
  • Fat Total 126g
  • Saturated Fat 51g
  • Protein 155g
  • Carbohydrate 71g
  • Sugar 3g
  • Sodium 576mg

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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