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Roast leg of lamb with a mustard-herb crust


  • Preheat oven to 180°C fan forced (200°C normal).
  • Mix together the parsley, rosemary and 2 tbsp chopped mint with the Panko crumbs, seasonings and 75 gm melted butter.
  • Then place the lamb in a large tray and generously paint with mustard. Coat with the crumb mixture, spray with oil and cook in the oven for about 1½ hours, spraying with oil every now and then. Remove and set aside to rest for 15 mins, before slicing.
  • After 30 mins, toss the potatoes with a little oil and seasonings in a heavy-bottomed tray over a medium heat for a few minutes. Then cook in the oven until golden and crispy.
  • When the potatoes are almost ready, cook the peas in a pot of boiling water with the sugar. Drain well and toss with a knob of butter and the remaining mint.
  • To serve, arrange the sliced lamb with the crumb crust on individual plates with the potatoes, peas and a wedge of lemon on the side.


  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh rosemary
  • 3 tbsp chopped fresh mint
  • 1½ cups Panko crumbs
  • sea salt & freshly ground pepper
  • 80 gm butter
  • 1 x 2 kg leg of lamb
  • Dijon mustard
  • olive oil spray
  • 20-30 chats (baby potatoes), scrubbed
  • olive oil
  • 1 small packet frozen peas
  • a pinch of sugar
  • 1-2 lemons

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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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm