Yinarr Meal Pantry

INGREDIENTS

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1 Organic boneless Lamb Leg Roast (1.2 kg)

2 Sprigs rosemary

1 Tablespoon sage

Salt

Cracked pepper

2 Brown onions

3 Garlic clove

1 Tablespoon wholegrain mustard

1 Tablespoon coconut oil

 

METHOD

 

To prepare the lamb, remove from packaging and dry thoroughly with paper toweling.  Season lamb with sage, cracked pepper and salt and rub into each side.  Heat a large pan (with lid) and coconut oil, place lamb in hot pan and brown.  Chop onions in half (leave on the skin) and place around the lamb in the pan.  Crush two cloves of garlic with side of knife and place in the pan with other ingredients.  Turn the lamb and brown the other side, smear wholegrain mustard over the browned side of the lamb.   Cover with lid and cook in a hot oven 200 degrees for 3/4 hour.  Remove from oven and place on a serving dish, rest for 10 minutes.  Your roast is now ready to carve and serve.  I use the pan juices to make a tasty gravy.  For salad recipe, please see Carrot, Apple, Nectarine, Mint Salad for instructions