- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Looking for a new Sunday roast idea? Try this honey mustard lamb roast with greek salad recipe. A great recipe to share with the family.
- Serves6
- Cook time1 hour 50 minutes
- Prep time25 minutes, (+ 20 mins resting & 20 mins soaking time)
Ingredients
- 2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 2 tbs extra virgin olive oil
- 1.8kg Coles GRAZE Lamb Leg Roast Half, fat lightly scored
- 2 tbs Coles Pure Australian Honey
- 3 tsp Dijon mustard
- 2 tsp red wine vinegar
- 60g baby rocket leaves
- 1 radicchio lettuce, leaves shredded
Greek salad
- 1 1/2 tbs lemon juice
- 1 1/2 tbs red wine vinegar
- 1 garlic clove, finely chopped
- 1/4 cup (60ml) extra virgin olive oil
- 3/4 tsp sea salt flakes
- 1/4 tsp freshly ground black pepper
- 200g medley Perino tomatoes, halved
- 1 continental cucumber, quartered lengthways, thinly sliced
- 1/2 red onion, thinly sliced
- 2/3 cup (110g) pitted kalamata olives
- 1/3 cup mint leaves
- 1/3 cup flat-leaf parsley leaves
- 120g fetta, crumbled
- Dried oregano, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C (130°C fan-forced). Combine the oregano, garlic powder, onion powder, salt and black pepper in a small bowl. Stir in the oil. Spread oregano mixture evenly over the lamb. Place lamb on a rimmed baking tray and cook for 11/4-11/2 hours or until an instant-read thermometer inserted into the thickest part of the lamb registers 52°C for medium doneness. Remove from the oven and increase temperature to 220°C (200°C fan-forced).
Step 2
In a small bowl, whisk the honey, mustard and vinegar until combined. Brush lamb evenly with three-quarters of the honey mixture. Roast the lamb, basting with remaining honey mixture every 5 mins, for a further 15-20 mins or until browned and internal temperature registers at 58°C. Transfer lamb to a plate and set aside for 20 mins to rest.
Step 3
Meanwhile, to make the Greek salad, combine the lemon juice, vinegar and garlic in a large bowl. Whisk in the oil, salt and black pepper. Add tomatoes, cucumber and onion to the bowl with the dressing. Set aside for 20 mins to develop the flavours, tossing occasionally. Add the olives, mint and parsley and toss to combine.
Step 4
Using a slotted spoon, transfer the salad to a serving bowl, reserving most of the dressing. Top with fetta and sprinkle lightly with dried oregano.
Step 5
Add the rocket and radicchio to the reserved dressing in the bowl and toss to combine. Arrange the rocket mixture on a serving platter. Transfer the lamb to the platter and thinly slice. Serve with the Greek salad.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Combine leftover chopped mint and parsley with oil and freeze in ice cube trays. Add the cubes to sauces, soups and stews.
Use it up: Add any leftover lamb to a pie like the one at coles.com.au/roastedlambshepherdspie.
Curtis Stone’s honey-mustard lamb roast with Greek salad
- Serves6
- Cook time1 hour 50 minutes
- Prep time25 minutes, (+ 20 mins resting & 20 mins soaking time)
Ingredients
- 2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 2 tbs extra virgin olive oil
- 1.8kg Coles GRAZE Lamb Leg Roast Half, fat lightly scored
- 2 tbs Coles Pure Australian Honey
- 3 tsp Dijon mustard
- 2 tsp red wine vinegar
- 60g baby rocket leaves
- 1 radicchio lettuce, leaves shredded
Greek salad
- 1 1/2 tbs lemon juice
- 1 1/2 tbs red wine vinegar
- 1 garlic clove, finely chopped
- 1/4 cup (60ml) extra virgin olive oil
- 3/4 tsp sea salt flakes
- 1/4 tsp freshly ground black pepper
- 200g medley Perino tomatoes, halved
- 1 continental cucumber, quartered lengthways, thinly sliced
- 1/2 red onion, thinly sliced
- 2/3 cup (110g) pitted kalamata olives
- 1/3 cup mint leaves
- 1/3 cup flat-leaf parsley leaves
- 120g fetta, crumbled
- Dried oregano, to serve
Description
Looking for a new Sunday roast idea? Try this honey mustard lamb roast with greek salad recipe. A great recipe to share with the family.
Method
Step 1
Preheat oven to 150°C (130°C fan-forced). Combine the oregano, garlic powder, onion powder, salt and black pepper in a small bowl. Stir in the oil. Spread oregano mixture evenly over the lamb. Place lamb on a rimmed baking tray and cook for 11/4-11/2 hours or until an instant-read thermometer inserted into the thickest part of the lamb registers 52°C for medium doneness. Remove from the oven and increase temperature to 220°C (200°C fan-forced).
Step 2
In a small bowl, whisk the honey, mustard and vinegar until combined. Brush lamb evenly with three-quarters of the honey mixture. Roast the lamb, basting with remaining honey mixture every 5 mins, for a further 15-20 mins or until browned and internal temperature registers at 58°C. Transfer lamb to a plate and set aside for 20 mins to rest.
Step 3
Meanwhile, to make the Greek salad, combine the lemon juice, vinegar and garlic in a large bowl. Whisk in the oil, salt and black pepper. Add tomatoes, cucumber and onion to the bowl with the dressing. Set aside for 20 mins to develop the flavours, tossing occasionally. Add the olives, mint and parsley and toss to combine.
Step 4
Using a slotted spoon, transfer the salad to a serving bowl, reserving most of the dressing. Top with fetta and sprinkle lightly with dried oregano.
Step 5
Add the rocket and radicchio to the reserved dressing in the bowl and toss to combine. Arrange the rocket mixture on a serving platter. Transfer the lamb to the platter and thinly slice. Serve with the Greek salad.