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Peppery Roasted Mustard Lamb

January 24, 2019 by Lovoni | 2 Comments

Encrusted in stoneground mustard, fresh rosemary, lots of pepper, sea salt flakes & served with a port & onion au jus, Peppery Roasted Mustard Lamb is simple to make, uses only a handful of ingredients & delivers bold flavors.

Peppery Roasted Mustard Lamb

My dear husband shared his man flu with me so this will be quite a quick post today as I feel positively horrible & need to be horizontal. Many people here in America think of lamb as being Greek, but it’s eaten by most cultures around the globe because it’s small & easier to farm than beef: using on a fraction of the land, requires less food & less time for growth & consequence slaughter. Having been raised on lamb for me it’s very Australian. It strikes me funny how few people have eaten it here in the Midwest where I live.

Peppery Roasted Mustard Lamb

Easier to digest than beef, lamb also has infinitely more flavor. Using the leftovers from a previous lamb roast, I made a shepherd’s pie the other night. My husband loved it. I remarked it would be hard achieving so much flavor using beef because I put only a few ingredients into the pie. That’s the beauty of lamb – it’s big on flavor making it perfect to stand up to bold flavors such as curry & other spices but because it is so flavorful it doesn’t need a plethora of ingredients to make it taste brilliant. So it’s a win-win.

Peppery Roasted Mustard Lamb

I roasted the lamb on a bed of onions. Then when cooked, I covered it with foil, allowing it to rest before carving it while I made a pan sauce with some port wine – more an au jus than a gravy. It’s as good cold on a sandwich or in a gyro as it is warm. Serve leftovers with a salad or you can freeze any leftovers to make a pie, that’s what I tend to do.

Peppery Roasted Mustard Lamb

I’ve found the only place I can buy lamb here where I live in Indiana is Costco & it’s Australian lamb. And it’s cheaper to buy here in the US than back home – go figure. Costco sell the boned leg, which is what I used, & racks of lamb. The boned lamb is good to throw on the barbie – it cooks evenly & faster than a bone-in leg. Another ode to my country with Australia Day coming up on January 26th. Have a great rest of the week all – stay healthy. Time for me to lie down. Chat soon, Lovoni xo

Oh & check out these other Aussie-inspired recipes:

Golden Syrup Anzac Cheesecake 

Spiced Salt & Pepper Calamari

PIN IT!

Peppery Roasted Mustard Lamb
Peppery Roasted Mustard Lamb
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5 from 1 vote

Peppery Roasted Mustard Lamb

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Australian
Servings: 8
Author: Lovoni Walker

Ingredients

  • 2 large onions, sliced
  • 4 lb boneless leg of lamb
  • 4 fat garlic cloves, peeled & quartered
  • 1/3 cup stoneground mustard
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons coarse sea salt
  • 1 tablespoon coarse ground pepper
  • 1 1/2 tablespoons olive oil
  • 1 cup beef or chicken broth
  • 1 cup port wine
  • rosemary sprigs for serving, if desired

Instructions

  • Remove the lamb from the fridge 30 minutes before cooking.
  • Preheat the oven to 375°F. Layer onions in a roasting pan. Place the lamb on the onions, opening the lamb out flat with the fat side facing up. Poke 16 holes over the lamb using a sharp paring knife. Press a piece of garlic into each hole. 
  • Combine the mustard, rosemary, salt & pepper together in a small bowl. Rub this mixture over the top & sides of lamb. Drizzle with a little olive oil. Pour broth into the roasting pan. Roast for 1 1/4 – 1 1/2 hours or until a meat thermometer reads 145F for medium (or juices run clear when poked with a small knife into the thickest part). Or lamb is cooked to your liking. Remove lamb from the pan & cover to keep warm. 
  • Place roasting pan over medium-high heat. Add port & cook, stirring occasionally, until port & juices have reduced by half. Slice lamb & serve with port & onion au jus. 

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Filed Under: Beef, Lamb & Wild, Easter, featured, Happy Easter, Low-carb, Mains Tagged With: australia day menu, lamb, roasted lamb

Comments

  1. Berna says

    January 24, 2019 at 2:48 pm

    I just received my latest lamb order and the freezer is full of possibilities. I’m going to make this one for sure and try the shepherds pie too. Thanks Voni!

    Reply
    • Lovoni says

      January 24, 2019 at 3:31 pm

      You get a lamb order?? Ugh, I’m so jealous. I used to when I lived in Canada but I’m currently living in a culinary desert. People here haven’t even eaten lamb. Thank god for Asian, Indian & Middle Eastern markets here.

      Reply

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Well hello there…

I’m Lovoni – food stylist, cookbook author, once-upon-a-time TV cooking show host, food photographer & gypsy Really, I’m just greedy with a passion for good food, made right. I believe wholesome food is something to take pleasure in without guilt. I love simple living, whimsy & adventures.

 

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Meanwhile I’m still wanting warm & comforting foods making use of the seasonal foods. What are you excited to make as the seasons transition? 

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https://freshhunger.com/2021/02/22/cottage-pie/

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https://freshhunger.com/2021/03/02/crispy-chicken-with-lemon-butter/
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.
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#organicchicken #freerangechickens #butcherbox #herbs #lemon #capers #crunchy #crispy #freshhunger #lovoni #onmytable #inmykitchen #tuesdaydinner
Happy March 1st. The start to a new month needs ca Happy March 1st. The start to a new month needs cake - One Bowl Banana Cake with Caramel Drizzle. There’s something warm & comforting about this cake, especially today. Spring briefly revealed herself to us this past weekend & then she slinked back into the abyss.  Soon. 
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https://freshhunger.com/2020/04/29/one-bowl-banana-cake-with-caramel-drizzle/
.
.
.
#freshhunger #lovoni #cake #drizzle #banana #caramel #feedfeed #feedfeedbaking #drizzle #caramel #onebowlcakes #inmykitchen
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https://freshhunger.com/2019/12/09/salmon-leek-ricotta-tarts/
.
.
.
.
#springtimevibes #salmon #salmondinner #pastry #leeks #quiche #pastrytart #cream #farmfresheggs #freshhunger #lovoni #inmykitchen #onmytable
Oxtail in Red Wine: when I first added this to my Oxtail in Red Wine: when I first added this to my website & shared it on Pinterest, I almost blew up my Pinterest account. It was so popular. I was shocked. Really I made it for my husband a couple of times and the recipe was so nice I had to share. I thought here the words “ox tail” might turn people away. I was wrong, quite the opposite. Nowadays it’s beef tail not ox because oxen numbers, as far as I’m aware, have been on the decline and is the reason for beef tails being used but they’re still referred to as ox tail. 
Get the recipe here: https://freshhunger.com/2018/12/07/oxtail-in-red-wine/

.
.
.
.
.
#oxtail #comfortfood #beefiswhatsfordinner #beeftail #cookedwithwine #inmykitchen #wholesomefood #carrots #redwine #freshhunger #lovoni #onmytable
Cottage pie - the granddaddy of savory comfort foo Cottage pie - the granddaddy of savory comfort food. Simple & inexpensive to make, this is a meat & tater lovers heaven. 
~
I used grass-fed ground beef from @firstfruitsfamilyfarm that I picked up @wheelers.cafe on the weekend. 

https://freshhunger.com/2021/02/22/cottage-pie/

#buylocal #grassfedbeef #freshhunger #pie #comfortfood #comfortfoodrecipes #onmytable #inmykitchen #foodstyling #potato #mashedpotatoes #comfortfood #foodphotography

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