Lamb Lyonnaise

Boneless butterflied leg of lamb, coated with garlic and mustard flavoured butter with paprika and parsley.

Cooking time:

50 to 55 minutes, plus 15 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 10 minutes. Carve on the diagonal and spoon butter sauce over.

Deglaze pan with a little white wine and mustard if sauce is required. Serve with pink-eye potatoes and beans.