Roast Leg of Lamb with Garlic-Mustard Crust and Rosemary

Juicy leg of lamb with a crispy garlic-mustard crust and rosemary, served with roast potatoes and carrots from the same tray. A festive classic for Easter that is easy to prepare in advance.

By yumbelo · 6 servings · 210 minutes

Ingredients

• 1500 g Bone-in leg of lamb
• 1000 g waxy potatoes
• 500 g carrots
• 2 pc onions
• 6 pc garlic cloves
• 1 bunch rosemary
• 1 bunch thyme
• 4 tbsp olive oil
• 3 tbsp Dijon mustard
• 1 tsp salt
• black pepper, freshly ground
• 300 ml water
• 1 tbsp cornstarch

Method

1. Preheat the oven to 160 °C conventional heat. Pat the leg of lamb dry and score the skin in a crisscross pattern.
2. Peel the garlic and finely chop it. Pick off the rosemary and thyme leaves and finely chop them. Mix with 2 tbsp olive oil, the mustard, 1 tsp salt and pepper to form a paste.
3. Rub the leg of lamb all over with the paste and let it rest at room temperature for at least 30 minutes.
4. Peel the potatoes and carrots and cut them into rough chunks. Cut the onions into eighths and toss them with 2 tbsp olive oil, salt and pepper.
5. Spread the vegetables in a large roasting pan, place the leg of lamb in the middle on top, and pour 300 ml water over everything.
6. Roast the leg for about 2 hours and baste it with the pan juices every 30 minutes. Add a little water if needed.
7. The leg is done when the meat gives slightly near the bone. Then let it rest under aluminum foil for 15 minutes.
8. Pour the pan juices into a saucepan, bring to a boil and thicken with the dissolved cornstarch. Season with salt and pepper and serve with the lamb and vegetables.