1.5kg leg of lamb
2 teaspoons olive oil
1/4 cup honey
1/4 cup wholegrain mustard
Fresh sprigs of rosemary
Use a knife to make small cuts in the meat.
Rub meat with oil.
Mix mustard and honey together, baste meat with mixture, pressing into the cuts.
Insert sprigs of rosemary into the cuts.
Cook for 1.5 hours at 180ºC for medium rare meat.
Rest meat in aluminium foil for 15 minutes before carving.
Source: Best Recipes