Ingredients
1.5 kg boneless leg of lamb, tied
SIDS SALT & PEPPER to taste
½ tsp SIDS CRAZY SALT
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp chopped fresh Italian parsley
2 garlic cloves, minced
½ cup Dijon mustard
2 tbsp rice bran oil
Directions
Preheat oven to 175°C. Sprinkle lamb lightly on all sides with SIDS SALT & PEPPER.
Combine SIDS CRAZY SALT, rosemary, thyme, parsley and garlic in a small bowl and mix to combine. Cut 6 mm deep slits in the thickest parts of the lamb and fill the cuts with the herb mixture, pressing the mixture in deep with your fingers.
Heat the oil in a large frypan over medium-high. Brown the lamb on all sides, about 3-5 minutes per side. Remove the lamb from the pan and transfer to a roasting pan.
Coat the lamb with mustard on all sides, then roast for about an hour, until the lamb reaches 56°C on a meat thermometer, for medium rare.
Remove from the oven and allow to rest 10-15 minutes before carving. Serve warm with Tuscan Cannellini Beans with Rosemary and Sautéed Rapini.
