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
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.
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.