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Roast Lamb with Herb Chilli Dressing

This delicious dish is meant for sharing! - by Peta Dent. Recipe development: Kim Meredith
  • 20 Mar 2018
Prep: 30 Minutes - Cook: 75 Minutes - Serves 6
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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

  1. 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.

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