Honey Mustard Lamb Recipe

by tgscmanager / Monday, 19 May 2014 / Published in Dinner Recipe
Honey Mustard Lamb Recipe
A wonderful way to celebrate Tasmanian lamb
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  1. lamb
  2. 1 leg of lamb, approx. 2 kg
  3. 3 cloves garlic, halved
  4. 190g jar of TGS Co. Honey Mustard
  5. 1L beef stock
  6. 250ml red wine
  7. 500ml water
  8. 1 bunch rosemary
  1. 50g unsalted butter, melted
  2. 50g plain flour
  3. 1 tablespoon tomato paste
  1. • Make 6 incisions on the lamb surface
  2. • Insert half a garlic clove and small rosemary sprig into each incision
  3. • Spread the mustard over the lamb’s upper surface and sprinkle remaining rosemary (finely chopped) over the honey
  4. • Place lamb on a cake rack within a baking dish. The lamb should not be touching the liquid
  5. • Pour the beef stock, water and wine into the baking tray
  6. • Place in a pre-heated oven to 150 degrees Celsius for 2 hours or when juices run clear
  7. • Strain the liquid from the baking tray into a pot and bring to the boil
  8. • Mix the butter, tomato paste and the flour
  9. • Add the flour mix to the simmering stock and blend until smooth
  1. Serve with roasted vegetables or salad
Tasmanian Gourmet Sauce Company