1.2kg lamb leg
NOMU Sea Salt and NOMU Black Pepper
NOMU Roast or Lamb Rub
1 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
1 tbsp NOMU Lamb STOCK stirred into 500ml hot water
½ cup red wine
2 tbsp honey
3 shallots, peeled and halved lengthways
1 tbsp chopped rosemary leaves
1 tbsp wholegrain mustard
Juice of 1 lemon (optional)
12 organic potatoes, peeled
Preheat your oven to 160°C.
Drizzle the lamb with Olive Oil and rub with Salt, Pepper and Roast or Lamb Rub.
Heat the oil in a casserole or ovenproof dish over high heat. Add the lamb and seal on all sides until well browned. Add the
Lamb STOCK, red wine, honey, shallots, rosemary, mustard and lemon juice. Cover and roast for 45 minutes.
Remove the lid, add the potatoes, basting them with the roasting juices and roast for a further 45 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
1.2kg lamb leg
NOMU Sea Salt and NOMU Black Pepper
NOMU Roast or Lamb Rub
1 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
1 tbsp NOMU Lamb STOCK stirred into 500ml hot water
½ cup red wine
2 tbsp honey
3 shallots, peeled and halved lengthways
1 tbsp chopped rosemary leaves
1 tbsp wholegrain mustard
Juice of 1 lemon (optional)
12 organic potatoes, peeled
Preheat your oven to 160°C.
Drizzle the lamb with Olive Oil and rub with Salt, Pepper and Roast or Lamb Rub.
Heat the oil in a casserole or ovenproof dish over high heat. Add the lamb and seal on all sides until well browned. Add the
Lamb STOCK, red wine, honey, shallots, rosemary, mustard and lemon juice. Cover and roast for 45 minutes.
Remove the lid, add the potatoes, basting them with the roasting juices and roast for a further 45 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
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