![\"Leg](\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/leg-of-roast-lamb.jpg\" "\\"Leg")
Serve with roast potatoes and some simple steamed vegetables and you will have a great meal for family and friends.<\/p>\nServe with roast potatoes and some simple steamed vegetables and you will have a great meal for family and friends.<\/p>\n
Leg of Lamb Roasted with Mustard and Rosemary – Printer Friendly Download<\/strong><\/a><\/p>\n Topping<\/strong><\/p>\n Serves: 10<\/p>\n Cooking Time: 85mins<\/strong><\/p>\n Preheat the oven to 220\u00b0C (430\u00b0F) Gas Mark 7.<\/p>\n Place the lamb in a roasting tin.\u00a0 Mix the mustard, soy sauce, garlic, rosemary and ginger together and then gradually stir in the olive oil to make a paste.\u00a0 Spread this mixture over the lamb.<\/p>\n Put in the oven and roast for 20 minutes, then reduce the heat to 180\u00b0C (350\u00b0F) Gas Mark 4 and continue to roast for another 50 minutes.\u00a0 The lamb will be cooked medium at this stage. Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving.<\/p>\n Serving Suggestions<\/strong><\/p>\n Roast potatoes and red onions roasted alongside the lamb \u2013 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.<\/p>\n Steamed vegetables<\/p>\n We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Serve with roast potatoes and some simple steamed vegetables and you will have a great meal for family and friends. Leg of Lamb Roasted with Mustard and Rosemary – Printer Friendly Download Ingredients 1 Full leg of lamb, 2\u00bd kg, well trimmed Topping 2 tablesp. good quality mustard 2 tablesp. soy sauce 1 clove garlic, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,5],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nIngredients<\/h2>\n
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To Cook<\/h2>\n