Honey Mustard Roast Lamb

Essentially, this is the technique for Slow Roasted Lamb Shoulder, with the addition of a honey-mustard sauce. There's a lot of mustard in this, but it gets very mellow with cooking. If you want more of a bite - and I think it's a good idea - stir more mustard into the sauce just before serving it. I'm suggesting a tablespoon but adjust it to your own taste. 

As an aside, those Blue Lake beans sure do freeze nicely. They look just as good as fresh in the photo, and they almost are. 

6 to 10 servings
6 to 7 hours - 20 minutes prep time

3 or 4 cloves of garlic
1 teaspoon dry rosemary leaves, ground
1 teaspoon salt (but consider the mustard)
freshly ground black pepper to taste
2 tablespoons honey
1/4 cup Dijon mustard
1/4 cup sweet sherry
a 1.5 to 2.5 kilo bone-in leg of lamb
1 cup beef or lamb stock
1/4 cup beef or lamb stock
1 tablespoon arrowroot or corn starch
1 tablespoon Dijon mustard

Peel and mince the garlic. Grind the rosemary, and in a small bowl mix the garlic in with it, as well as the salt and pepper. Mix in the honey, then the mustard and sherry. Put the roast in a fairly snug roasting pan and rub/spread this mixture all over the roast. Cover it with a lid if the pan has on or foil otherwise, then let it rest for 45 minutes to an hour at room temperature.

Remove the cover or foil to allow the addition of the stock, then re-cover it.

After half an hour, preheat the oven to 250°F. Put the roast - with the lid on or covered in foil - into the oven and roast for 4 1/2 to 6 hours, until very tender.

Remove the roast to a carving platter and let it rest for about 10 minutes. The foil or cover should be loosely over it. If the roasting pan can go on a burner, leave the sauce (gravy) in it and put it on a burner over medium-high heat; otherwise it needs to be transferred to a saucepan first. Mix the starch up in the 1/4 cup of cold stock and mix it in well to the sauce. Simmer until thickened, stirring frequently - just a minute or two. Stir the mustard in just before serving.

Slice the meat and serve it with the sauce drizzled over it or passed in a gravy boat. Leftover meat is best re-heated in any leftover sauce.




Last year at this time I made a Bachelor's Omelette for the first time. Since then I have been making omelettes regularly, and they have been omelettes and not scrambled eggs! You can teach an old dog new tricks, apparently.

Posted in: Ontario Food