2,8kg leg of lamb with bone
salt and freshly ground black pepper
60 ml (¼ cup) prepared mustard
5 cloves garlic, cracked
3 sprigs of rosemary
500g McCain Baby Carrots
1kg McCain Roasted Potatoes
30ml (2 Tablespoons) cornflour
1 Preheat the oven to 160 °C. Using a sharp knife, make a few slits in the top of the meat.
2 Put the meat in a roasting pan. Season with salt and pepper and spread mustard over the whole leg. Press the garlic cloves into the slits. Chop the rosemary finely and sprinkle over the meat.
3 Baste the leg with olive oil and transfer to the oven.
4 Baste the meat from time to time with the pan juices that forms while it’s cooking.
5 Put the carrots and potatoes in the oven with the leg an hour before cooking time ends and baste with the pan juices. Cook until crisp.
6 Remove the meat from the oven, place meat with potatoes and carrots on a serving platter. Reserve the pan juices. Place the pan juice in a small pot, add some boiling water if needed, whisk in the corn flour and bring to a simmer until it thickens. Pour through a sieve and serve with the leg of lamb.. Carve the meat and serve with the carrots and potatoes and gravy.