Tag Archives: Mustard and black pepper lamb

Mustard and black pepper lamb



There was much deliberation as to the recipe for my first post. It had to be a strong dish, one that paved the way for all the good things to follow. It had to be easy, so as to not frighten under-confident cooks away, it had to taste great, it had to photograph well.  So, after much procrastinating, here it is – Roast leg of lamb with mustard and black pepper. It’s simple, yet brilliant. This recipe guarantees the perfect roasted leg of lamb.


There are three steps to cooking the perfect leg of lamb. 1- the meat must come to room temperature before roasting. 2 – season well with salt and pepper on all sides. 3– rest lamb out of oven, for 30 minutes before slicing.That’s right 30 minutes. This allows the tendons in the meat to relax making the meat super juicy and tender. Follow these steps in the recipe and you’ll be eating the best leg of lamb you’ve ever cooked.




In years long past, I’d always over cook legs of lamb. Now I cook my lamb for one hour only (if you’re not keen on seeing very pink lamb around the bone you might want to leave the leg in the oven for an extra 20 minutes). The beauty about medium cooked lamb is the left overs the next day. You can carve thin slices and re heat, and the lamb will still be tender. Finally, a perfect leg of lamb is achieved by the quality of the meat. Buy from a butcher you trust, and ask them where they source their lamb, and if they support local farmers. Give it a crack –  roast a leg of lamb.



Mustard and black pepper lamb


1.8kg leg of lamb

Olive oil

2 tbsp seeded mustard

1 tbsp cracked black pepper

Sea salt

To serve

1-2 bunches baby carrots

1 tbsp butter

2 tsp honey


Remove lamb from refrigerator. Rub lamb all over with 1tbsp olive oil, use your hands to smother lamb with mustard and black pepper on both sides. Place on a wire rack over a roasting tray. Stand at room temperature for 1 hour.

Pre heat oven to 200C or 180C fan forced. Generously season lamb with sea salt on both sides. Place in the oven and roast for 1 hour. Half way through roasting, spoon some of the rendered lamb fat on top of the meat and return to oven for the remainder of cooking time. Remove lamb from oven and set aside in a warm spot to rest for 30 minutes before slicing.


Meanwhile, place baby carrots in a small tray, drizzle with 1 tsp oil, season with salt and pepper and roast for 20 – 25 minutes. Before serving toss carrots with honey and butter. Slice lamb into thin slices and serve with honey carrots and extra mustard to the side.