LAMB WITH ROSEMARY TOPPING

Serves 4
​INGREDIENTS
1  Lamb thick flank or topside
(Weigh roasts to calculate cooking time as per cooking instruction sheet.)

2 cloves garlic

1/4 cup olive oil

1/2 tsp grated lemon rind

2 tbsps lemon juice

1 dsp tomato paste

1 tsp cracked black peppercorns

1 tbsp seeded prepared mustard

1 tsp sugar

1 tsp chopped fresh thyme

2 tbsps chopped fresh rosemary
METHOD
Oven temp: 190oC
1.  Using a sharp knife, make small incisions in the lamb & insert a slices of garlic. Place lamb in a roasting dish.
2.  Combine the rest of the ingredients, except the thyme & rosemary and whisk until thickened.
3.  Brush half the mixture over the lamb and roast for 10-15 minutes
4. Brush lamb with the remaining oil mixture. Sprinkle with thyme & rosemary. Roast for calculated cooking time.
5.  Remove lamb from dish and rest covered with foil in a warm place for 15 minutes.
Cut across the grain. Serve.
​Remember Texel cooks quicker than conventional lamb

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