Andrew's favourite Lamb Roast

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 Ingredients:

• 2kg leg of organic Mallow lamb
• 60ml honey
• couple sprigs of rosemary
• zest from 1/2 lemon
• 3 small or 1 large garlic
• 30ml seeded Dijon mustard
• generous cracked black pepper
• generous course sea salt
• good splash of olive oil

Directions:

• In a motar and pestle pound up honey, 1 sprig rosemary leaves, lemon zest, garlic, mustard, pepper, salt and olive oil until a fairly thick paste. Rub well into the lamb, cover and leave in the fridge overnight for lunch roasting or all day for night roasting.
• Preheat oven or roaster to 180 degrees C.
• Lean lamb can go staight into a pan - if showing more fat then place lamb on a rack over the pan. Sprinkle a little more course salt over lamb. Place sprig of rosemary on lamb.
• This is where I differ from some recipes - I like to cook my lamb slowly on constant heat keeping the oven or roaster at 160C - 180C. The target temperature in the middle of the roast is 72degreesC if you have a meat thermometer. If no thermometer then look for very little resistence when inserting a carving fork or skewer. I like my roast lamb verging on well done with just a hint of pink on the bone.
• Allow at least 2.5 - 3 hours at this temperature. A good guide is to check the colour of the marinade - if going too dark turn your heat down or cover with foil. Remember to allow time to rest the roast before carving. Enjoy!

Hints:

Allow plenty of time - if I'm cooking for a party or function I allow 4 hours. If the roasting is finished in 3 hours then wrap the roast in foil and let it sit at 60C.