A leg of lamb is one of my favourite meat cuts. It reminds me of Sunday outings we enjoyed as kids when we’d have tenderly sliced roast leg of lamb in a crusted roll with lots of mustard and gherkins or pickles. Chicken stock and mustard seeds add new flavour.
Recipe and styling by Anna Montali
Photograph by Mark Green
Minty roast leg of lamb with mustard seeds
A leg of lamb is one of my favourite meat cuts. It reminds me of Sunday outings we enjoyed as kids when we’d have tenderly sliced roast leg of lamb in a crusted roll with lots of mustard and gherkins or pickles. Chicken stock and mustard seeds add new flavour.
Ingredients
- 1,2kg leg of lamb
- 5 garlic cloves, sliced
- 100ml chicken stock
- 80ml fresh mint, finely chopped
- 50ml rice vinegar
- 50ml olive oil
- 50ml fresh lemon juice
- 30ml mustard seeds
Instructions
Preheat the oven to 170°C.
Put the lamb in a baking dish and, with a sharp knife, make lots of incisions all over the meat. Place a slice of garlic in each incision and pour the chicken stock over.
Mix together the mint, vinegar, olive oil, lemon juice and mustard seeds, and rub the mixture all over the lamb.
Roast the lamb until it is cooked, about 5 hours.
Carve and serve while still hot with the pan juices.
Notes
• If you find that the meat starts to burn, cover the leg of lamb with foil. • I always say lemon juice loves a leg of lamb, so too much is never enough. Add a little more for a real zesty flavour.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
