Preparation time is 10minutes
Cook time is 1hours 45minutes
Total time is 1hours 55minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
8
- 2teaspoons mustard powder
- 1/2 cup thickened cream
- 1tablespoons sugar
- 3 carrots, sliced diagonally
- 3 onions, sliced quartered
- 2kilograms lamb leg
- 1 cup salt-reduced chicken stock
- 1 1/2 cup hot, strong black coffee
Nutrition per serving
2480kJ / 592Cal
2480 Kilojoules or 592 Calories
28% of daily energy intake*
Protein
50.0grams
Fat
36.9grams
Carbs
9.9grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 210°C. Rub lamb with mustard powder and season with salt and pepper. Place in a roasting pan and add onion. Bake for 30 minutes.
Step 2 of 5
Skim fat from pan and discard. Reduce oven to 180°C. Add carrot and stock to pan. Bake for a further 30 minutes.
Step 3 of 5
Meanwhile, combine coffee, cream and sugar. Baste lamb with 1/3 cup coffee mixture. Continue baking lamb for a further 40 minutes, basting frequently with remaining coffee mixture, or until cooked.
Step 4 of 5
Transfer lamb and vegetables to a warm platter and cover loosely with foil to keep warm. Bring pan juices to the boil on stovetop until thickened to create a gravy (thicken with a little flour, if necessary).
Step 5 of 5
Slice lamb and serve with vegetables and gravy.
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