Mustard-Herb Crusted Leg Of Lamb

• 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

1. 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.
2. Preheat oven to 350u0b0F. 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.
3. 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.
4. For the potatoes, heat 4 tbsp oil in a large frying pan and saute potatoes until golden brown and crispy. Season.
5. 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.
6. 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.

garlic, hot mustard, vegetable stock, red wine, butter , onions, parmesan, breadcrumbs, tarragon, thyme, parsley, potatoes, olive oil, green beans, cornflour

Taken from recipes-plus.com/api/v2.0/recipes/18945 (may not work)