Lamb Casablanca

Rolled boneless leg of lamb coated with mustard and fresh rosemary.

Cooking time:

50 to 55 minutes, plus 10 minutes resting time.

Instructions:

Pre-heat oven to 200°C. Place lamb in ovenproof dish and bake for 10 minutes uncovered. Reduce heat to 180°C and cook for a further 40 to 45 minutes.

Let rest for at least 10 minutes before removing net and carving.