1 leg lamb, approximately 1.5 kg
4 tbsp Dijon mustard
40 g pack curly leaf parsley
125 g fresh white breadcrumbs
1 tsp dried chopped garlic, soaked in boiling water
salt and freshly ground black pepper
4 tbsp Dijon mustard
40 g pack curly leaf parsley
125 g fresh white breadcrumbs
1 tsp dried chopped garlic, soaked in boiling water
salt and freshly ground black pepper
method
1. Preheat the oven to 190°C (375°F) Gas Mark 5.
2. In a dry frying pan seal the leg of lamb on all sides, then cool slighly.
3. Next spread the lamb evenly with the mustard.
4. Combine the parsley, breadcrumbs, garlic and seasoning in a bowl. Then press this mixture onto the leg of lamb. Cover with foil.
5. Cook in the oven for 25 mintues per 500 g plus 25 minutes extra, removing the foil 40 minutes before the cooking time is complete.
Then allow to sit for 10 minutes before carving
2. In a dry frying pan seal the leg of lamb on all sides, then cool slighly.
3. Next spread the lamb evenly with the mustard.
4. Combine the parsley, breadcrumbs, garlic and seasoning in a bowl. Then press this mixture onto the leg of lamb. Cover with foil.
5. Cook in the oven for 25 mintues per 500 g plus 25 minutes extra, removing the foil 40 minutes before the cooking time is complete.
Then allow to sit for 10 minutes before carving
serving amount
serves: 6
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