Roast Leg of Lamb with Mustard and Rosemary

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

1 (3-pound) Australian leg of Lamb
1 1/2 tablespoons Dijon or wholegrain mustard
1 tablespoon honey
2 teaspoons olive oil
1 1/2 teaspoons dried rosemary
2 garlic cloves, crushed
Salt and ground black pepper, to taste

Cooking Directions:

1. Combine the mustard, honey, olive oil, rosemary, garlic, salt and pepper and spread over leg of lamb.
2. Roast in a preheated oven at 350°F (175°C) for 1 1/4 hours for medium or until cooked to your liking.
3. Remove from oven, cover loosely with foil and set aside to rest for 15 minutes. Serve with roasted vegetables.

Makes 4 servings.

Tip: Use any leftover roast lamb in sandwiches or salads.

Recipe and photograph courtesy of the Meat and Livestock Australia.