What’s more Australian than roast lamb? Mum’s Sunday roast is one of my favourite childhood memories. It was a large leg of lamb surrounded by a heap of roast root vegies, with boiled peas, beans, cauliflower and broccoli on the side. It seemed to take all afternoon to prepare and was ample to feed the horde that always descended on our house for Sunday dinner. These days, family groups are often smaller, and time scarcer, so here’s my parred back version of Mum’s lamb roast. For my mustard-crusted roast lamb, I use the tender middle part of a boned out leg (sold as a mini-roast), which cooks quickly and is easy to slice neatly. Cutting the potatoes into bite-sized pieces means they cook quicker too, and the extra surface area gives more crunch. It’s hard to beat an Aussie cabernet with this dish – I particularly enjoy Voyager Estate’s Cabernet Merlot, with just a splash of merlot and petit verdot to round out the cabernet. Mint sauce and lamb is a classic combo, see the video below for Matt Moran’s deliciously easy rough mint sauce to complete your mustard-crusted roast lamb feast.
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