Peppery Roasted Mustard Lamb

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.

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.

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.

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.

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

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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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