Slow-roast lemony mustard lamb recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 1 Tbsp Dijon mustard
• 1 Tbsp wholegrain mustard
• 1 tsp dried oregano
• 2 Tbsp red wine vinegar
• 2x 1.2kg small boneless rolled lamb shoulders, tied with twine
• 4 large sprigs rosemary, plus extra to garnish
• 3 red onions, cut into wedges
• 3 carrots, cut into 5cm-long pieces
• 1 lemon, halved
• 1 whole head garlic, halved crossways
• 2 Tbsp extra virgin olive oil
• 125ml dry white wine
• 60ml water
• Irish mashed potato, to serve