Dijon, Garlic & Lemon Roast Lamb

Dijon, Garlic & Lemon Roast Lamb with Herbed Potatoes

Impress your guests with this updated take on the classic roast lamb shoulder.
  • 1 H 40 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 1.25 kg rolled boneless lamb shoulder
  • 4 cloves garlic, peeled, cut into thin slivers
  • 1 pot Continental Stock Pot Sensations Beef Stock Pot
  • 2 tablespoons olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 150 mL dry white wine, or dry sherry
  • 1 kg Sebago potatoes (or other roasting potato),, peeled, cut into wedges
  • 2 thyme sprigs
  • 2 rosemary sprigs, leaves picked
  • 1 lemon, cut into wedges, to serve

  1. Preheat oven to 180°C fan-forced (200°C conventional). Place lamb onto a large chopping board. Remove netting from lamb. Unroll lamb. Using a small sharp knife make 12 -14 small deep incisions on both sides lamb. Insert slivers of garlic into the incisions.

  2. Place stock pot, 2 tablespoons oil and mustard into a small jug. Using a fork mix well, breaking up the stockpot to form a paste. Stir in lemon juice. Rub mustard mixture all over lamb. Roll up lamb. Using kitchen twine tie meat approximately every 3cm. Place lamb into a large baking dish. Pour wine into dish. Cover dish tightly with foil. Roast for 1 hour.

  3. Remove lamb from oven. Remove foil and discard. Scatter potatoes around lamb. Sprinkle with rosemary and thyme. Roast, uncovered, for 30 minutes.

  4. Increase temperature to 250C (fan-forced) and roast for a further 10 minutes until lamb and potatoes are golden brown. Remove from oven, loosely cover with foil and set aside to rest for 10 minutes. Remove kitchen twine. Serve lamb with the potatoes and lemon wedges.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 1076.53 kcal
Protein (g) 56.72 g
Sugar (g) 3.57 g
Fat (g) 73.61 g
Fibre (g) 5.47 g

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