Rosemary Mustard Lamb

READY IN: 1hr 45mins
Recipe by Sackville

You could use nearly any cut of lamb here. In any case, the slow roasting makes the meat very tender.

Top Review by JustJanS

I made this tonight with a forequarter (shoulder) roast-bone in. It worked out really well, but I wasn't quite sure what to do with the remaining onions and sticky pan juices. Anyway, I poured off the fat, discarded the bay leaves and made the best pan gravy with the rest. Next time I'm keen to make it with the shanks as you suggested.

Ingredients Nutrition


  1. Warm a bit of olive oil in a roasting tin.
  2. That pan must be big enough to fit the meat and other veggies.
  3. Seal the meat on all sides in the hot oil, then add in the onions, bay leaves and the leaves from the rosemary.
  4. Let the onions colour a bit, then pour in the stock, red wine and garlic.
  5. Add a bit of salt and black pepper.
  6. Cover the dish and bake for 90 minutes at 175 degrees C or 350 degrees F.
  7. Halfway through the cooking stir in the mustard, turning the lamb at the same time.
  8. Cover once more and return to the oven.
  9. Take the lid off for the final 15 minutes of cooking.
  10. Serve with your favourite veggies, I like a bit of mashed potato and some green beans.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a