Lamb with Herb Mustard

Lamb with Herb Mustard

Serves : 6-8

Ingredients:

3 tbsps French mustard
3 tsp soy sauce
1 clove garlic, crushed
1 tsp rosemary
¼ tsp ground ginger
20 ml olive oil
2 kg leg of lamb
65 ml dry white wine
3 large potatoes
1 large sweet potato or yam
250 gr pumpkin
Salted, water
Oil for cooking

1. Combine mustard, soy sauce, garlic, rosemary and ginger in a blender and whirl for 1-minute, add olive oil, a drop at a time, through the hole in lid insert and blend until thick and smooth.

2. Trim the lamb and wipe with a cloth, brush herb mustard liberally over the meat and place on a rack in a baking pan. Cook in a very hot oven for 15 minutes to seal and brown, reduce heat to moderate and cook a further ±60 minutes, basting 2-3 times. ( oven : 230ºC reduce to 180ºC )

3. Meanwhile, peel and cube the potatoes, peel and thickly slice sweet potatoes and cut pumpkin into pieces, peel and seed. Place vegetables in a pan of salted water, bring to the boil and cook ±3 minutes, then drain in a colander.

4. Heat oil in a large pan until hot, add the vegetables and cook until golden brown, turning once or twice, lift out to a serving dish and keep warm.

5. Place meat on a carving dish and allow to rest for 10 minutes in a warm place, then carve.

6. Strain the pan juices into a sauce boat and serve with the lamb and vegetables.