Roast Lamb with Mustard Stuffing

By charlotteh371

ask your butcher to tunnel bone the lamb. this removes a portion of the bone, making the lamb easier to stuff and carve.

Ingredients

• For the Stuffing:
• 4 lb leg of lamb, trimmed boned
• 6 potatoes, peeled and quartered
• olive oil
• fresh rosemary
• sea salt
• 2 tbsp. Dijon mustard
• 1 cup fresh bread crumbs
• 2 tbsp. honey
• 2 tbsp. chopped mint

Preparation

Step 1

preheat the oven to 375 degrees. trim the lamb of excess fat. to make the stuffing, combine the mustard, bread crumbs, honey and mint. place the stuffing in the lamb and tie with string.
place the potatoes in a baking dish, drizzle with olive oil and sprinkle with rosemary and salt.

place a rack over the potatoes and place the lamb on top. bake for 50 to 60 mins, or until the lamb and potatoes are tender.