Roast Lamb with Rosemary and Mustard

Nothing like a nice roast leg of lamb to get one into the holiday spirit. This recipe is relatively hands off and leaves me room to bake pies (even, dare I say, alongside) the lamb, which turned out succulent, tender and full of rosemary-infused flavour. A definite crowd pleaser!

• whole leg of lamb, about 3.5kg or 8-9 lbs
• rosemary, many sprigs of
• seeded mustard, 2 heaped tbsp
• honey, 3-4 tbsp
• garlic cloves, 8, chopped
• lemon juice, 2 tbsp
• balsamic vinegar, 1/4 cup
• canola or olive oil, 3 tbsp
• coarse salt, 2 tsp
• pepper, many grinds of
• ground coriander, 1 heaped tsp
• ground cummin, 1 heaped tsp

1. The meat may be marinated overnight or cooked immediately (as I did with no sacrifice to its taste or texture)
2. Preheat the oven to 450F or 220C
3. Cut some shallow slits all over the top of the meat
   
4. Insert the rosemary sprigs into these little slits
5. Whisk the marinade ingredients together and pour over the lamb, using your hands to make sure everything gets everywhere
6. Make a foil tent for the lamb and cover the dish
7. Place in oven, roast for 20 mins at 450F
8. Turn the temperature down to 400F for a further hour, basting occasionally
   
9. Toward the last 15 mins, add some chopped up carrots around the roast
10. After the full hour, remove the foil tent, bake for another 15 mins
11. You may turn the oven off afterwards and let the lamb rest in there for 10 mins
12. Remove from the oven, allow to rest outside for 10-15 mins before serving
13. The roast lamb's juices may be used to make a gravy. Pour some into a pan with 1 tbsp corn flour mixed with 3 tbsp stock, a grate of lemon zest and fresh sprigs of rosemary. Whisk till it thickens, taste, season, sieve if needed, and serve with the meat
14. Serve with vegetables, latkes if you like, with blackberry-almond tart for dessert.
    

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