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Roast lamb mustard cream sauce

Roast lamb with mustard cream sauce

Leg of lamb is the most tender cut of lamb available meaning it does not need much marinating. This mustard cream sauce pairs perfectly with the juicy lamb.

Serving: 6-8
Time: 1 hour 45 minutes
Difficulty: Easy


  • 100ml olive oil
  • 4 sprigs of rosemary, leaves chopped
  • 4 garlic cloves, crushed
  • 2 tbsp wholegrain mustard
  • 1.5kg leg or shoulder of lamb


For the mustard cream sauce:

  • 2 tsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 180ml white wine
  • 1 chicken stock cube
  • 400ml cooking cream
  • 2 tbsp wholegrain mustard


  1. Combine the oil, rosemary, garlic and mustard in a large shallow dish. Spread over the lamb and refrigerate for at least one hour, or overnight if possible.
  2. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Remove the lamb from the marinade and place in a roasting tin. Cover with foil and bake for 30 minutes.
  3. Remove the foil and cook for another 50-60 minutes until cooked to your liking, basting occasionally with the marinade.
  4. Meanwhile, heat the oil for the sauce in a saucepan over a medium heat. Add the onion and garlic and cook for 5-7 minutes until soft.
  5. Add the wine and simmer, uncovered until reduced by about half. Add the stock cube and cooking cream. Bring to a simmer, then reduce the heat to low.
  6. Remove from the heat and stir in the mustard. Serve the lamb with the sauce poured over.

Recipe courtesy of Avonmore

For more tasty lamb dishes, click here.