© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Tender, juicy and full of flavour, a leg of lamb is an extremely versatile and budget cut of meat that?s great for feeding a crowd. I personally like bone-in because of its intense lamb flavour, but you can use boneless if you prefer. You can use boneless leg if you prefer. Try not to overcook this lean meat or it will get tough and dry. To ensure a leg of lamb cooks evenly, you want to remove it from the fridge and let it sit at room temperature for two hours before cooking.

Herbs de Provence, a staple in French and Mediterranean cooking, is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. If you don't have this spice blend on hand, you can easily make your own.
5 Garlic cloves, finely chopped
3 tbsp Herbes de Provence
2 tbsp Dijon wholegrain mustard
3 tbsp Olive oil
Salt and pepper to taste
1 New Zealand grass-fed leg of lamb, bone-in, about 1.5kg
1 cup Homemade beef broth
500 g Potatoes, cut into bite size chunks
Lamb's lettuce
Red cabbage salad

Combine chopped garlic cloves, herbs de Provence, mustard and olive oil together in a bowl. Season with salt and pepper.
Score lamb leg with a sharp knife and place it in a roasting pan. Generously spread the herb mixture, reserving 1 tablespoon for the potatoes, all over the leg of la...