Easy Carve Roast Lamb Leg

Ingredients:

• Easy Carve Lamb Leg
• 1 tbs chopped Rosemary or Italian herbs
• 2 garlic cloves, crushed
• 2 tbs honey
• 1.5 tbs wholegrain mustard
• 1 tbs olive oil

Method:

• Remove lamb leg from fridge and packaging at least an hour before cooking.  The leg needs to be at room temperature before you start so it cooks evenly.  Take note of the weight of the leg.
• Preheat oven to 180°C (fan-forced) and place lamb into your roasting pan.
• Combine oil, mustard, honey, garlic and rosemary in a bowl and rub mixture over lamb.
• Roast for 40 minutes per kilo for medium.  For example a 1.5kg lamb leg will need 60 minutes in the oven.  Give it another 10 mins if you don’t want it too pink.
• The best way to check if your lamb leg is cooked is with a meat thermometer.  Remove lamb from oven when internal temperature reaches 65 degrees.
• Don’t forget to add in roast vegies along the way.  Potatoes, carrots and cauliflower will go in first, then try zuchinni and mushrooms.
• Once your leg is cooked to your liking, remove from pan and place on a board or a plate and cover with foil and rest for at least 10 minutes before carving.
• Slice and serve with your roast vegies and steamed greens.