- 1.5-2 kg kg free-range leg of lamb, bone in
- Sea salt and freshly ground black pepper
- 1 head garlic
- 1 onion
- 2 fresh bay leaves
- Extra virgin olive oil, for drizzling
- 1 T whole-grain mustard
- 1 large bunch rosemary
- 12 stalks rainbow chard, leaves removed and stalks lightly steamed
Preheat the oven to 160°C.
Place the lamb in a lidded roasting pan and season to taste. Add the garlic, onion and bay leaves and drizzle generously with oil. Close the lid and roast for 2 to 3 hours, or until the meat pulls away from the bone.
Remove from the oven and allow to rest for 30 minutes. Pour the pan juices into a small saucepan placed over a medium heat and reduce by half. Strain through a sieve, then add the mustard and season to taste. Remove the lamb from the oven, wrap in the rosemary and secure with string.
Return to the roasting pan, drizzle with the reduced pan juices and roast for a further 20 minutes. Remove the meat from the rosemary nest and slice, then serve warm with stalks of lightly steamed rainbow chard.