The Ingredients:
- 2.5kg lamb leg roast
- 2 garlic cloves, thinly sliced
- 1/4 cup (60ml) olive oil
- 1 tbsp Wild Nectar Organic honey
- 1 tbsp Dijon mustard
- 2 tsp thyme leaves
- 2 brown onions, peeled, sliced into 1cm rounds
- 1kg brushed potatoes, peeled, chopped
The Method:
- Preheat the oven to 200C. Grease and line a baking tray with baking paper.
- Make 1cm deep cuts in the skin of the lamb and push a slice of garlic into each.
- Combine 2 tbsp of the oil, Wild Nectar Organic honey, mustard and thyme in a small jug. Season with salt and pepper. Brush honey mixture over the lamb. Place onion in a single layer on the base of a large roasting pan. Top with the lamb. Bake in the oven for 35 mins.
- Meanwhile, place potatoes in a saucepan of salted boiling water. Cook for 10 mins or until just tender. Drain. Return potatoes to the saucepan and shake to scuff their edges.
- Arrange the potatoes around the lamb. Drizzle with the remaining oil and season with salt. Roast lamb and potatoes for a further 45 mins for the lamb to be cooked medium-rare. Remove lamb from the oven and rest it for 15 mins.