Herb and Citrus Roasted Lamb

Instructions

• 1

  Combine the rosemary, parsley, thyme, garlic, cumin, ¼ cup (2 fl oz) olive oil, lemon zest, orange zest and lemon juice in the small bowl of a food processor. Process to a coarse puree. Spoon the puree into a bowl and set aside.

• 2

  Combine the mustard, honey and remaining oil in a small bowl and mix well.

• 3

  Unroll the lamb and place fat side down between 2 pieces of plastic wrap. Make a few shallow cuts in the thicker portions of the lamb, this will help it to flatten more easily when pounding. Pound the lamb using a rolling pin or meat mallet to about ¾ inch thick, creating a rectangular shape.

• 4

  Season both sides of the lamb with salt and pepper, then place the lamb on a board fat side down. Spread the herb and citrus puree evenly over the lamb.

• 5

  Starting from a short side, tightly roll the lamb. Using kitchen twine, tie at 1 inch intervals to secure the lamb and create a round shape.

• 6

  Put the lamb in the roasting pan. Brush all over with the mustard mixture. Put the lemon, cut side down in the pan.

• 7

  Insert the wire rack in the bottom shelf position. Preheat the oven. Select ROAST/325°F/65 minutes.

• 8

  Once preheated, put the lamb in the oven and cook for 65 minutes for medium-rare.

• 9

  Transfer the lamb to a plate, cover loosely with foil and set aside to rest for 20 minutes.

• 10

  Arrange the watercress on a serving platter, top with the lamb and roasted lemon. Slice and serve.