Leg of lamb with mustard and rosemary

HELLO AGAIN! Recent research has shown that consumers believe that lamb is the tastiest of all meats. Remember to choose lamb with the Bord Bia Quality Mark for the reassurance that your meat has been produced with great care and attention and can be traced back to the farm of origin. The recipe below is for lamb with a mustard and rosemary dressing. Serve with roast potatoes and some simple steamed vegetables and you will have a great meal for family and friends. I do hope you enjoy it.

INGREDIENTS 1 leg of lamb, 21/2 kg, well trimmed Topping 2 tablesp. good quality mustard 2 tablesp. soy sauce 1 clove garlic, crushed 1 teasp. rosemary leaves, chopped 2-3cm piece of ginger, peeled and grated 1 tablesp. olive oil

METHOD 1 – Preheat the oven to 220°C (430°F) Gas Mark 7. Place the lamb in a roasting tin. Mix the mustard, soy sauce, garlic, rosemary and ginger together and then gradually stir in the olive oil to make a paste. Spread this mixture over the lamb. 2 – Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes. The lamb will be cooked medium at this stage. 3 – Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving. Serving Suggestions Roast potatoes and red onions roasted alongside the lamb – peel and quarter potatoes and some red onions and mix with a little olive oil, bay leaves and seasoning. Roast for the last 50 minutes in the roasting tin with the lamb. Steam the vegetables.