1.8 kg (4 lb) leg of lamb
freshly ground black pepper
2 garlic cloves, finely chopped
60 ml (4 tbsp) Dijon mustard
5 ml (1 tsp) ground ginger
20 ml (4 tsp) soy sauce
30 ml (2 tbls) olive oil
salt
2 bunches of watercress
freshly ground black pepper
2 garlic cloves, finely chopped
60 ml (4 tbsp) Dijon mustard
5 ml (1 tsp) ground ginger
20 ml (4 tsp) soy sauce
30 ml (2 tbls) olive oil
salt
2 bunches of watercress
method
1. Using a sharp knife, carefully remove the lamb's outer skin. Discard. Season generously with ground black pepper.
2. In a bowl, combine the finely chopped garlic, Dijon mustard, ground ginger and soy sauce. Stir until well blended with a fork or small wire whisk, then beat in the olive oil drop by drop.
3. Place the lamb on a rack in a roasting tin. Brush the mustard mixture all over the meat. Cover and leave to marinate for 4 hours in a cool place.
4. Heat the oven to 170C (325F) gas 3.
5. Just before cooking, season the lamb generously with salt.
6. Cook the lamb in the oven for 1 hour 30 minutes for pink meat, or 1 hour 45 minutes for well-done lamb. Turn the lamb twice during cooking, so that it is browned evenly all over. This will also prevent the mustard coating from forming a brown crust.
7. Transfer the roast lamb to a heated dish and leave in a warm place for 10-15 minutes to settle before carving.
8. Meanwhile, wash the watercress in cold water, removing and discarding the stems. Drain and pat dry with a clean tea-towel or absorbent paper.
9. To serve, make a bed of watercress leaves on a heated serving dish and lay the Mustard roast leg of lamb on top.
2. In a bowl, combine the finely chopped garlic, Dijon mustard, ground ginger and soy sauce. Stir until well blended with a fork or small wire whisk, then beat in the olive oil drop by drop.
3. Place the lamb on a rack in a roasting tin. Brush the mustard mixture all over the meat. Cover and leave to marinate for 4 hours in a cool place.
4. Heat the oven to 170C (325F) gas 3.
5. Just before cooking, season the lamb generously with salt.
6. Cook the lamb in the oven for 1 hour 30 minutes for pink meat, or 1 hour 45 minutes for well-done lamb. Turn the lamb twice during cooking, so that it is browned evenly all over. This will also prevent the mustard coating from forming a brown crust.
7. Transfer the roast lamb to a heated dish and leave in a warm place for 10-15 minutes to settle before carving.
8. Meanwhile, wash the watercress in cold water, removing and discarding the stems. Drain and pat dry with a clean tea-towel or absorbent paper.
9. To serve, make a bed of watercress leaves on a heated serving dish and lay the Mustard roast leg of lamb on top.
serving amount
serves 6 — 8
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