Recipe: Roast Lamb

INGREDIENTS:

• 2.5kg trimmed bone-in leg of Hutton Vale Farm lamb
• 4 cloves garlic, minced
• 2 tsp olive oil
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme leaves
• 1 tsp Dijon mustard
• 1 tsp salt
• 2 tsp cracked black pepper

DIRECTIONS:

• Preheat oven to 250 degrees.
• Line a roasting pan with aluminium foil.
• In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
• Pat lamb dry with paper towels and marinate. For best taste result seasoned day prior.
• Rub mixture evenly over the lamb and place fat side up, on a rack in the prepared roasting pan.
• Roast for 20 min, drop temperature to low around 100 degree temperature until it reaches an internal temperature of 65 degrees for medium, about 2 hour or until desired doneness. Let rest 15 minutes before slicing.
• Serve immediately with hasselback potatoes or your preferred side dish!

Top Tip:

Add a small bowl of water in the oven to keep more moisture in the roast.