About us Companion Cookbook Cowboy's Birthday Roast Lamb Dinner Recipe Cowboy's Birthday Roast Lamb Dinner Why should roast dinners just be for Sundays? Here is a delicious recipe to make 'Cowboy's Birthday Roast Dinner'. A succulent honey mustard leg of Lamb served with skin on roasties and all the trimmings. One of our talented Companions made this special meal for the Community as it was a fellow Companion (nicknamed 'Cowboy') Birthday! Recipe makes - 5 portions Total preparation time - 30 minutes Total cooking time - 3 hours Ingredients for Honey Mustard Roast Lamb 2kg Leg of Lamb on the bone 2 Medium White Onions 3 Large Garlic Cloves 1 Tablespoon of Olive Oil 2 Tablespoons of Honey 2 Tablespoons of Dijon Mustard 3 stalks of fresh Rosemary or 2 Teaspoons of dried Rosemary Sea Salt and Ground Black Pepper to personal preference Ingredients for the Perfect skin on Roasties 800g of White Potatoes 1 Teaspoon of Garlic Powder 1 Teaspoon of Mixed Herbs 1/2 a Teaspoon of Paprika 20g of Butter Drizzle of Vegetable Oil Generous serving of Sea Salt and Ground Black Pepper Ingredients for Roasted Rainbow Peppers 500g of mixed colour Bell Peppers 1/2 a Teaspoon of Garlic Powder 1/2 a Teaspoon of Paprika 1/2 a Teaspoon of Cajun Seasoning 1 Teaspoon of Worcestershire sauce Drizzle of Olive Oil Salt and Pepper to taste Step 1 - Prepare ingredients for the lamb Firstly, take the onions and slice them in half, this makes it easier to remove the skin. Then cut each end of the onion off and remove the skin layer. Then cut your onion into four large quarters and set aside. Peel your garlic cloves, cut in half-length ways, and set aside with the onions. Time to make the marinade for the lamb. In a bowl, add in the olive oil, butter, honey, Dijon mustard, rosemary, salt, and pepper and then stir to combine. Step 2 - Marinade the lamb Get yourself a large roasting tray and place the leg of lamb into the dish along with the onion segments. Next, take a sharp knife, pierce six holes into the skin of the lamb, and place a slice of garlic in each of the holes in the skin. Then take the honey mustard marinade and baste all over the lamb using a sprig of rosemary if possible. Cover the lamb with tin foil and set aside to marinade for 30 minutes whilst you prepare potatoes and other vegetables. Step 3 - Prepare the potatoes and veg Time to make the easiest, yet tasty roast potatoes ever! The best thing about these potatoes is there is no need to peel them. Simply take your chosen potato and place in a deep roasting dish alongside the garlic powder, mixed herbs, paprika, butter, vegetable oil and salt and pepper. Toss the potatoes in the seasoning and oil to ensure the skins are evenly coated. Top tip: If possible, try to ensure all of the potatoes are of a similar size otherwise they will cook unevenly. The larger the potato, the longer they will take to cook. You can always cut some of the potatoes in half to make them smaller! Now for the roasted rainbow peppers. These healthy delights will go with most meals and taste super sweet once roasted in the oven. Simply cut the pepper in half-length ways and then cut into chunky strips. Don't worry, this doesn't have to be perfect! Once you have cut all of the peppers, place in a small roasting dish with olive oil, garlic powder, paprika, cajun seasoning, Worcestershire sauce and salt and pepper. Set these aside until you are ready for them to be cooked. Top tip: If you have any of these delicious mixed peppers left over after cooking, why not serve them cold in a chicken salad. Or why not blitz them up to make a roasted pepper dip. YUM! Step 4 - Let’s get cooking! After the lamb has been marinating for around 30 minutes it's ready to be cooked. Place the lamb in the centre of a preheated oven at 200°C (400°F) with no tin foil covering and cook for around 30 minutes. After 30 minutes, add a tin foil lid and reduce the oven temperature to around 170°C (340°F) and leave to cook for a further 2.5 hours. Every 30 minutes baste the joint with the juices from the roasting dish to keep it moist and flavoursome. When the lamb has about 50 minutes left of cooking time, place the roasting tray with the potatoes into the oven. Depending on the size of the potatoes, they will take around an hour and ten minutes of cooking to make sure, they are soft on the inside and have a crispy skin on the outside. When the lamb has been in the oven for around 3 hours, remove from the oven and set aside to rest with the tin foil lid still on for around 30 minutes. Whilst the meat is resting, place the dish of peppers into the oven to roast for around 30 minutes alongside your potatoes and any other veg or trimmings such as parsnips or stuffing. Step 5 - Serve After the leg of lamb has been resting for 30 minutes, it will now be super juicy and easier to carve off the bone. Take the joint out of the roasting tray and place it on to a large chopping board. The juices and onions left behind in the roasting tray make a delicious gravy! Simply siphon off any fat and then thicken using gravy granules and boiling water. Use a fork and a sharp knife to cut the meat right off the leg bone. Once you get closer to the bone, you may find it easier to use two forks to shred the remaining meat off the bone. Then take your piping hot crispy-skinned potatoes out of the oven alongside your roasted peppers and any other trimmings. Serve with lashings of gravy and mint sauce! Thank you for using this recipe made by one of our talented Companions, we hope you enjoy trying this delicious dish! Send us a picture of your honey mustard leg of lamb and we'll feature it on our Social Media! We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. Keep an eye out on our social media for the next recipe. * Images taken for this recipe were taken whilst cooking the dish for 16+ Companions. Images do not represent quantities that should be expected when cooking this recipe.