Slow-roast lemony mustard lamb

This can go straight from the oven to the table - perfect for a lazy Sunday lunch
Pablo Martin
3H 20M

Skip the trip to the pub and serve up this divine slow roasted lemony mustard lamb for a lazy Sunday lunch.

It’s a one pan wonder. For the perfect Sunday roast, this slow-roasted lemony mustard lamb brings the local pub to your home. This hearty meal can be served straight from the oven to the table, where family and friends can easily help themselves to a bit of meat and veg.




Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Put mustards, oregano and vinegar in a bowl and whisk to combine. 


Put lamb in a roasting pan and put 2 sprigs of the rosemary on top of each roast underneath the twine. Pour mustard mixture over the top and rub to coat. 


Arrange onion, carrot, lemon and garlic around lamb, and drizzle vegetables with oil, wine and water. Cover with foil and roast for 2.5 hours. Increase oven to 250 degrees C fan-forced (270 degrees C conventional). Remove foil and roast uncovered for 10 minutes or until browned. 


Garnish lamb with extra rosemary and serve with Irish mashed potato.

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