Cook Yourself Happy by Caroline Fleming

Author:Caroline Fleming
Language: eng
Format: epub
Publisher: Jacqui Small LLP
Published: 2017-03-17T16:00:00+00:00

1.5kg (3lb 5oz) leg of lamb (bone in)

2 tbsp sea salt

3 cloves of garlic, sliced

3 sprigs of rosemary, each cut into 3 pieces

2 tbsp olive oil

6 tbsp honey

6 tbsp wholegrain mustard

Preheat the oven to 220°C/425°F/gas mark 7.

Place the leg of lamb in a roasting tin (pan) and cut lots of deep slashes in the lamb. Fill each slash with some sea salt, a few slices of garlic and a small sprig of rosemary. Drizzle with the olive oil.

Put the lamb in the oven and cook for 30 minutes, then take the lamb out of the oven and turn the oven down to 180°C/350°F/gas mark 4. Carefully put the leg of lamb onto a large piece of foil and fold it up into a parcel. Return to the oven and cook for 3 hours.

Mix together the honey and mustard, then spread it all over the top of the leg of lamb. Return to the oven for 30 minutes, basting the meat with the honey and mustard pan juices every 10 minutes until ready.

The lamb should be well marinated and succulent, with a crispy skin and fall apart easily when carved. This goes particularly well with roasted potatoes or rice.

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