Slow-roast lemony mustard lamb

This can go straight from the oven to the table - perfect for a lazy Sunday lunch - by Ellie Vernon

Pablo Martin

Proudly supported by

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

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.

Step 2

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.

Step 3

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

Ellie Vernon

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

Subscribe to Better Homes and Gardens.