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Roast lamb with a garlic, herb & mustard crust


  • Preheat oven to 170°C fan forced (190°C normal). 
  • Put the garlic in a pot, cover with water and simmer for 10 mins. Then drain, peel and whiz up about 6 cloves in a food processor. Add the anchovies, herbs, lemon zest and juice with 3 tbsp mustard. Mix well and then add the breadcrumbs. Whiz up until well combined, adding the remaining mustard if needed.
  • Smear the paste over the top of the lamb. 
  • Scatter the carrot, onion, celery and 2 garlic cloves in a large heavy-bottomed roasting tray. Sprinkle 1 cup stock over the top and then place the lamb on a rack above the vegies and cook in the middle of the oven for about 1½ hours, adding more stock to the tray every now and then and gently basting, if you like. (Cover with foil if browning too much.) Allow the meat to rest for 20 mins, before slicing. Strain the juices and reduce if necessary.
  • Serve the sliced lamb with the vegies alongside.


  • 1 head of garlic
  • 4 anchovies, chopped
  • 2 tspn chopped fresh rosemary
  • 2 tspn chopped fresh thyme
  • 2 tbsp chopped fresh parsley
  • grated rind & juice of 1 lemon
  • 3-4 tbsp Dijon mustard
  • 2 cups fresh breadcrumbs
  • 2 kg leg of lamb
  • 1 medium carrot, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 cups chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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