Lamb is an all-time Australian favourite. But a Honey Mustard Roast Lamb with Garlic Butter Mash? Well, it takes things to a whole other level!

Serves 6

Prep 30 minutes

Cook 1 hour 30 minutes

Ingredients

2kg leg of lamb

1/4 cup honey

1 tablespoon Dijon mustard

2 teaspoons chopped fresh rosemary

2 bunches asparagus, trimmed, cut into 5cm lengths

1/3 cup frozen peas

1 Lebanese cucumber, sliced

3 radishes, trimmed thinly sliced

1 tablespoon extra virgin olive oil

1 tablespoon cider vinegar

Fresh flat-leaf parsley leaves, to serve

Recipe: Claire Brookman | Image: Guy Bailey | Publication: Super Food Ideas

Method

1) Preheat oven to 180°C/160°C fan-forced. Line a large roasting pan with baking paper.

2) Place lamb in prepared pan. Combine 2 tablespoons honey, mustard and rosemary in a bowl. Brush all over lamb. Season with salt and pepper. Roast for 1 hour 30 minutes, for medium, or until cooked to your liking (cover lamb loosely with foil if over-browning during cooking). Drizzle with remaining honey. Stand for 15 minutes.

3) Meanwhile, make Garlic Butter Mash Place potato and garlic in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook for 20 to 25 minutes or until tender. Drain. Return potato and garlic to pan. Mash over low heat until smooth. Heat the butter and milk in a saucepan over low heat until butter is melted and milk is hot. Gradually add milk mixture to potato mixture, beating with a wooden spoon until smooth. Season well with salt and pepper. Remove from heat.

4) Cook asparagus and peas in a saucepan of boiling water, for 2 minutes or until bright green and just tender. Drain. Refresh under cold water. Transfer to a bowl. Add cucumber, radish, oil and vinegar. Season with salt and pepper. Toss to combine. Serve lamb with mash and salad, and sprinkled with parsley.

Tools of the Trade

Roast your lamb exactly to your liking with the Electrolux 60cm 20-Function Bake & Steam Pyrolytic Double Oven from Domayne.