Mum’s Divine Lamb Roast Marinade

This is my mum’s marinade for leg of lamb; it’s sweet with a slight hit of mustard heat and makes the most delicious gravy afterwards.

I was raised on this and whenever I make it myself I get a nostalgic whiff of childhood. The aroma that hits you when you walk in the door is divine, hence the title 🙂

Get yourself a large leg of lamb so you can enjoy several meals out of it with your family – Blondie

Ingredients

1/2 cup brown sugar

1 tbs Worcestershire sauce

1 tbs hot english mustard

1 tbs french mustard

1 tbs wholegrain mustard

2 garlic cloves, minced

1 tsp salt

1 tsp cracked black pepper

Finding feasts-Mums Roast Lamb-Marinade

Method

Place all the ingredients into a bowl and mix well. The mixture needs to be quite thick to hold onto the meat.

Pierce the leg of lamb quite deeply with a sharp knife and push in some herbs, I chose oregano but you can use rosemary (very Jamie Oliver) basil, tarragon… anything really.

Cover the lamb with 1/2 – 3/4 of the marinade, cover with cling film and leave on the bench for 30 mins while the oven is pre heating.

Cook as you choose, either long and slow on low or for 30 mins per 500g of the meat. As it cooks give it a regular brush of the remaining marinade to build up and crust.

Enjoy!

Finding feasts-Mums Roast Lamb-Marinade_1

… and the final result is a beautiful, tasty outside

Finding feasts-Mums Roast Lamb_2

 

Mum's Divine Lamb Roast Marinade
Author: 
Recipe type: Dinner
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A deliciously sweet, hot and mustardy marinade that perfectly complements a leg of lamb or mutton
Ingredients
  • ½ cup brown sugar
  • 1 tbs Worcestershire sauce
  • 1 tbs hot english mustard
  • 1 tbs french mustard
  • 1 tbs wholegrain mustard
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp cracked black pepper
Instructions
  1. Place all the ingredients into a bowl and mix well. The mixture needs to be quite thick to hold onto the meat.
  2. Pierce the leg of lamb quite deeply with a sharp knife and push in some herbs, I chose oregano but you can use rosemary (very Jamie Oliver) basil, tarragon… anything really.
  3. Cover the lamb with ½ - ¾ of the marinade and cook as you choose, either long and slow on low or for 30 mins per 500g of the meat. As it cooks give it a regular brush of the remaining marinade to build up and crust.

 

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