Mustard Lamb

Place the sweet potato on one lined oven tray and beetroot on another lined oven tray, and toss in 1 tbs olive oil. Season with salt and pepper. Cook the vegetables in the oven for 35-40 minutes or until the vegetables are tender and golden.

Meanwhile, heat a medium ovenproof frying pan over a high heat. Drizzle the remaining olive oil over the lamb leg and season with the salt and pepper. Sear for 2 minutes on each side to seal in all of the juices.

Remove the lamb from the pan and rub half the wholegrain mustard all over. Return the lamb to the pan and transfer the pan to the oven for the last 30-35 minutes of the vegetable cooking time. Tip: If you don’t have an ovenproof frying pan place the lamb alongside the beetroot on a baking paper lined oven tray and cook as directed. Remove the lamb and the vegetables from the oven. Cover the vegetables with foil and set aside the lamb on a plate. Cover with foil and rest for 10 minutes before slicing into 1 cm thick pieces. Reserve any pan juices. Resting the lamb is an important part of the cooking process to ensure the meat is tender and juicy!

Meanwhile, place the boiling water, crumbled beef stock, remaining wholegrain mustard, brown sugar and any remaining pan juices in a small saucepan. Stir to combine. Bring the mixture to the boil, and then reduce for 5-10 minutes, or until slightly thickened. Meanwhile, bring a medium saucepan of water to the boil. Cook the sugar snap peas for 2-3 minutes or until soft. Drain.