2.5 kg leg of lamb
2 tbs Dijon mustard
1 medium carrot (peeled and cut into chunks)
3 cloves garlic (finely sliced)
2 medium onions (peeled and cut into small pieces)
175g white breadcrumbs (a few days old)
3 tbs light olive oil
2 cloves garlic (crushed)
5 sprigs rosemary (finely chopped)
Fresh mint (small bunch, finely chopped)
Flat-leaf parsley (small bunch, finely chopped)
Salt and freshly milled black pepper
Pre-heat the oven to 220º C (200º C fan).
With a sharp knife make several slits in the lamb and press in the slivers of garlic.
Put the onions and carrot pieces into a large roasting tin then place the lamb on top and season well.
Pour 250 ml warm water into the tin then roast in the oven for about 30 minutes.
Make the crust by mixing all the specified ingredients together.
Remove the lamb and reduce the oven temperature to 190º C (170º C fan).
Lightly brush with the oil then thickly coat the joint all over with the crust ingredients.
Put back in the oven and cook for a further 90 minutes adding a little extra water if tin dries out.
Remove from the oven, loosely cover with foil to keep warm then rest it for about 30 minutes.
Serve with new potatoes, broccoli, glazed carrots and minted garden peas.