Name: Roast Lamb with Herb Chilli Dressing
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6
Ingredients: 2.2kg leg of lamb, bone in; 1⁄4 cup Dijon mustard; 1 tblsp olive oil; 3 cloves garlic, crushed; 1 tblsp finely chopped fresh rosemary; 2 tsps fennel seeds; Salt and pepper, to taste 2 cups chicken stock; HERB CHILLI DRESSING; 1⁄2 cup chopped fresh parsley; 1⁄2 cup chopped fresh mint; 1⁄3 cup lemon juice; 1 medium green chilli, deseeded, finely chopped; 1 tblsp Dijon mustard; 2 tsps honey

Roast Lamb with Herb Chilli Dressing

This delicious dish is meant for sharing!

Serves 6

Prep

30M

Cook

1H 15M

Total

1H 45M

Skip to Recipe

If time permits, spread lamb with mustard mixture up to one day ahead. Keep covered in the fridge. Remove lamb 20 minutes before cooking.

Ingredients

2.2kg leg of lamb, bone in

1⁄4 cup Dijon mustard

1 tblsp olive oil

3 cloves garlic, crushed

1 tblsp finely chopped fresh rosemary

2 tsps fennel seeds

Salt and pepper, to taste 2 cups chicken stock

HERB CHILLI DRESSING

1⁄2 cup chopped fresh parsley

1⁄2 cup chopped fresh mint

1⁄3 cup lemon juice

1 medium green chilli, deseeded, finely chopped

1 tblsp Dijon mustard

2 tsps honey

Method

Place lamb in a large, oiled, roasting pan. Combine the mustard, oil, garlic, rosemary and fennel in a small bowl. Spread over top of the lamb. Season with salt and pepper.

2 Cook in a hot oven (200C) for 25 minutes. Remove pan from oven. Reduce oven to moderate (180C). Carefully add stock to the pan. Return to oven.

3 Cook, basting lamb with cooking juices halfway through, for a further 45 to 50 minutes until medium done, or until cooked to your liking. Remove. Rest lamb, loosely covered with foil for 30 minutes.

4 Just before serving, make dressing. Combine all ingredients in a jug. Season. Mix well.

5 Spoon dressing over lamb. Cut into slices.

Peta Dent

Kim Meredith