Ingredients
1 Tbsp Dijon mustard
1 Tbsp wholegrain mustard
1 tsp dried oregano
2 Tbsp red wine vinegar
2x 1.2kg small boneless rolled lamb shoulders, tied with twine
4 large sprigs rosemary, plus extra to garnish
3 red onions, cut into wedges
3 carrots, cut into 5cm-long pieces
1 lemon, halved
1 whole head garlic, halved crossways
2 Tbsp extra virgin olive oil
125ml dry white wine
60ml water
Irish mashed potato, to serve
Method
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Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Put mustards, oregano and vinegar in a bowl and whisk to combine.
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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.
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Pablo Martin -
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.
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Pablo Martin -
Garnish lamb with extra rosemary and serve with Irish mashed potato.
