1/2 leg lamb
For the coating
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp mustard powder
1/2 tsp freshly ground black pepper
1 tsp mustard powder
For the roast potatoes
4 tbsp vegetable oil
4 sprigs fresh rosemary, roughly chopped
1 clove garlic, peeled and chopped
2 tbsp clear honey
4 sprigs fresh rosemary, roughly chopped
1 clove garlic, peeled and chopped
2 tbsp clear honey
For the gravy
4 tsp heaped spoons gravy granules
method
1. Preheat the oven to 190°C (375°F) Gas Mark 5.
2. Weigh the lamb and calculate the cooking time allowing 25 minutes per 500 g plus 25 minutes extra.
3. Mix together the salt, pepper and mustard powder.
4. Rub over the joint of lamb with the salt mixture before placing into a roasting tin.
5. Cook the joint as calculated.
6. Meanwhile, peel the potatoes and cut into even pieces.
7. Place into cold salty water and bring to the boil. Cook for 5 minutes, then drain thoroughly.
8. Toss the potatoes in the oil, rosemary and garlic.
9. Put the potatoes in the oven 1 hour before the end of the cooking time.
10. Just 10 minutes before the end of the cooking drizzle the honey over the lamb, basting twice .
11. Leave the lamb to rest for 10 - 15 minutes before carving.
12. To make the gravy pour away and discard any fat from the roast pan, leaving the cooking residue.
13. Place the roasting tin on top of the stove, adding 280 ml drained vegetable cooking water or boiling water to the roasting pan.
14. Bring to the boil, add the gravy granules and stir until thickened.
15. Season to taste and serve piping hot with the roast meat and potatoes.
2. Weigh the lamb and calculate the cooking time allowing 25 minutes per 500 g plus 25 minutes extra.
3. Mix together the salt, pepper and mustard powder.
4. Rub over the joint of lamb with the salt mixture before placing into a roasting tin.
5. Cook the joint as calculated.
6. Meanwhile, peel the potatoes and cut into even pieces.
7. Place into cold salty water and bring to the boil. Cook for 5 minutes, then drain thoroughly.
8. Toss the potatoes in the oil, rosemary and garlic.
9. Put the potatoes in the oven 1 hour before the end of the cooking time.
10. Just 10 minutes before the end of the cooking drizzle the honey over the lamb, basting twice .
11. Leave the lamb to rest for 10 - 15 minutes before carving.
12. To make the gravy pour away and discard any fat from the roast pan, leaving the cooking residue.
13. Place the roasting tin on top of the stove, adding 280 ml drained vegetable cooking water or boiling water to the roasting pan.
14. Bring to the boil, add the gravy granules and stir until thickened.
15. Season to taste and serve piping hot with the roast meat and potatoes.
serving amount
serves: 4
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