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Peppery Roasted Mustard Lamb
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5 from 1 vote

Peppery Roasted Mustard Lamb

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Australian
Servings: 8
Author: Lovoni Walker

Ingredients

  • 2 large onions, sliced
  • 4 lb boneless leg of lamb
  • 4 fat garlic cloves, peeled & quartered
  • 1/3 cup stoneground mustard
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons coarse sea salt
  • 1 tablespoon coarse ground pepper
  • 1 1/2 tablespoons olive oil
  • 1 cup beef or chicken broth
  • 1 cup port wine
  • rosemary sprigs for serving, if desired

Instructions

  • Remove the lamb from the fridge 30 minutes before cooking.
  • Preheat the oven to 375°F. Layer onions in a roasting pan. Place the lamb on the onions, opening the lamb out flat with the fat side facing up. Poke 16 holes over the lamb using a sharp paring knife. Press a piece of garlic into each hole. 
  • Combine the mustard, rosemary, salt & pepper together in a small bowl. Rub this mixture over the top & sides of lamb. Drizzle with a little olive oil. Pour broth into the roasting pan. Roast for 1 1/4 - 1 1/2 hours or until a meat thermometer reads 145F for medium (or juices run clear when poked with a small knife into the thickest part). Or lamb is cooked to your liking. Remove lamb from the pan & cover to keep warm. 
  • Place roasting pan over medium-high heat. Add port & cook, stirring occasionally, until port & juices have reduced by half. Slice lamb & serve with port & onion au jus.