Roast lamb with mustard and herbs
Ingredients Method 1.Preheat oven to moderate, 180°C (160°C fan-forced). 2.Cut potatoes and onion into 1 cm-thick slices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 medium (800g) potatoes, peeled
- 1 medium (150g) brown onion
- 1 1/2 cup (375ml) chicken stock
- 1 1/2 tablespoon dijon mustard
- 3 cloves garlic, crushed
- 2 anchovies, drained, chopped
- 2 teaspoons finely grated lemon rind
- 2 kilograms lamb leg
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons coarsely chopped fresh oregano
- 1 medium (140g) lemon, cut into wedges
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