Roast Lamb With Mustard And Herbs - cooking recipe

Ingredients

1 3/4 lbs potatoes, peeled and cut into 1/4 inch-thick slices
1 medium onion, cut into 1/4 inch-thick slices
1 1/2 cups chicken stock
2 tsp Dijon mustard
3 cloves garlic, crushed
2 None anchovies, chopped
2 tsp grated lemon peel
4 lbs bone-in leg of lamb
1/2 cup coarsely chopped parsley
2 tbsp coarsely chopped oregano
1 None lemons, cut into wedges

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a large baking dish. Layer the potatoes and onion in the dish. Pour stock over the top.
Combine the mustard, garlic, anchovies and lemon peel in a small bowl. Rub lamb all over with mustard mixture. Place lamb on top of potatoes. Bake, uncovered, for 1 hour 30 mins, or until lamb is cooked to desired doneness.
Transfer lamb to a platter. Let stand, loosely covered with foil, for 15 mins. Meanwhile, increase oven temperature to 450\u00b0F. Bake the potatoes for 15 mins, or until browned.
Sprinkle the lamb with the herbs. Serve with potato mixture and lemon wedges.