Slow Roast Lamb with Mint Mustard Gravy

  • Level: Easy
  • Total: 4 hr 50 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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1/4 cup mayonnaise

1/4 cup olive oil

2 teaspoons whole-grain mustard

1/2 teaspoon English mustard powder

15 fresh mint leaves, chopped

4 cloves garlic, crushed

Grated zest and juice of 1 lemon

Freshly ground black pepper


One 2.7-kilogram (6-pound) leg of lamb

5 cloves garlic, roughly sliced

1 bunch fresh rosemary

1 bunch fresh thyme

250 milliliters (1 cup) low-sodium chicken stock

Mint Mustard Gravy:

2 tablespoons creme fraiche

1 teaspoon whole-grain mustard

1/2 teaspoon honey (1 squeeze), or to taste

6 fresh mint leaves, torn

125 milliliters (1/2 cup) chicken stock

Salt and freshly ground black pepper


  1. Preheat the oven to 140 degrees C (280 degrees F).
  2. For the rub: Mix together the mayonnaise, olive oil, whole-grain mustard, mustard powder, mint, garlic, lemon zest and juice and some pepper in a small bowl.
  3. For the lamb: Make incisions (small cuts) all over the leg of lamb with a sharp knife. Stuff the sliced garlic with some of the rosemary and thyme sprigs into the incisions. Put the remaining rosemary and thyme in the base of a roasting or baking pan and place the leg of lamb on top. Spread the rub all over the lamb. Pour the stock and about 100 milliliters (1/2 cup) water into the roasting pan around the meat, cover with tin foil and seal.
  4. Roast the lamb until tender, 3 1/2 to 4 hours. Increase the temperature to 180 degrees C (360 degrees F), remove the tin foil and roast until golden, about 30 minutes. Transfer the lamb to a serving board to rest while you make the gravy.
  5. For the mint mustard gravy: Spoon off any excess fat from the pan, put the pan onto the hob (stovetop) and bring the juices to a rapid boil. Add the creme fraiche, mustard, honey and mint leaves. Add the stock, season with salt and pepper and simmer briefly. Pass the mixture through a sieve into a gravy boat.
  6. Carve the lamb and serve with the gravy.