Roast leg of lamb
Combine the Lamb Rub, olive oil, garlic and mustard to form a wet rub or marinade.
Rub into the leg of lamb. Cover with cling wrap and leave in a cool place for an hour or in the fridge overnight. Remember to bring the lamb back to room temperature before continuing. Place the lamb in a roasting tray.
Place the peeled potatoes, garlic, onion & mushroom around the leg. Drizzle with olive oil and scatter with knobs of butter. Season the lamb and potatoes with salt and freshly ground pepper.
Carefully pour ½ cup of white wine and ½ cup of water or stock around the potatoes.
Roast in a pre-heated oven (180C) for approx. 1 hour until medium rare. Remove the roasting tray from the oven, place the lamb on a carving board and leave, covered with foil, for at least 10 minutes for the meat to rest and for the juices to settle.
Place the potatoes and garlic in a serving bowl so that you can make your gravy in the roasting tin on top of the stove. (See back to basics below).
To serve, slice the rested leg of lamb in ½ cm slices and place onto a warmed serving platter or directly onto warmed plates. Serve with roast potatoes, vegetables and home-made gravy.
Serves 8
Wine suggestions
Paul Cluver Cabernet Sauvignon – a seriously robust and full bodied red to match the savoury richness of the aromatic lamb. It also works extremely well with rosemary, the predominant herb in the Lamb Rub.
Ingredients
- 1.5 kg leg of lamb
- 3 tbsp NoMU Lamb or Beef Rub
- 4 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 cloves garlic, crushed
- 4 whole heads of garlic
- with top trimmed off
- 1 kg peeled new potatoes
- 1 onion sliced
- 1 brown mushroom sliced
- Another glug of extra virgin olive oil
- 60 g butter
- ½ cup white wine
- ½ cup water or good stock
- NoMU Just Salt
- NoMU Just pepper
