Directions

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.

Variations, Hints and Tips

This Festive Menu 1 is an ideal Festive Family Meal consisting of 4 dishes:

Starter:

Peri- Peri Prawns & Tempura Vegetables

Main:

Roasted Leg of Lamb with Carrots & Potatoes

Sides:

Mediterranean Roasted Vegetables

Savoury Rice and Creamed Spinach.