Mustard-Herb Crusted Leg Of Lamb - cooking recipe

Ingredients

4 cloves garlic, finely chopped
3 tbsp medium hot mustard
2 kg leg of lamb with bone
750 ml vegetable stock
250 ml dry red wine
100 g butter + 5 tbsp
2 medium onions, finely chopped
20 g parmesan
6-8 tbsp breadcrumbs
20 g tarragon, chopped
20 g thyme, chopped
20 g parsley, chopped
1.5 kg potatoes, peeled and cubed
4 tbsp olive oil
800 g green beans
1-2 tbsp cornflour, mixed with 1-2 tbsp cold water

Preparation

To marinate the lamb, combine 2 cloves garlic and 1 tbsp mustard, season then rub over lamb and set aside to marinate for 1 hour.
Preheat oven to 350\u00b0F. Transfer lamb to a roasting dish and add stock and red wine. Melt 2 tbsp butter and brush over lamb then roast for 2 hours 45 mins.
For the crust, combine 1 onion, 2 cloves garlic, Parmesan, 1/2 cup butter, 2 tbsp mustard, breadcrumbs and herbs. Season. Let lamb rest 10-15 mins then cover with crust mixture and place in the oven for another 45 mins.
For the potatoes, heat 4 tbsp oil in a large frying pan and saute potatoes until golden brown and crispy. Season.
For the beans, cook beans in boiling salted water for about 8 mins then drain and set aside. Heat 3 tbsp butter in a pan and saute 1 onion, add beans and heat through. Season.
To serve, remove meat from roasting pan and cover with foil to keep warm. Transfer pan juices to a saucepan, skimming off any excess fat. Bring to a boil, add cornstarch slurry and stir until thickened. Carve meat and serve with potatoes, beans and gravy on the side.