The long SUNDAY LUNCH

Slow-roast lemony mustard lamb

PREPARATION TIME 20 MINS COOKING TIME 2 HOURS 40 MINS SERVES 8-10

1 Tbsp Dijon mustard
1 Tbsp wholegrain mustard
1 tsp dried oregano
2 Tbsp red wine vinegar
2 x 1.2kg small boneless rolled lamb shoulders, tied with twine
4 large sprigs rosemary, plus extra to garnish
3 red onions, cut into wedges
3 carrots, cut into 5cm-long pieces
1 lemon, halved
1 whole head garlic, halved crossways
2 Tbsp extra virgin olive oil
125ml dry white wine
60ml water
Irish mashed potato (see page 38), to serve

1 Preheat oven to 200°C. Put mustards, oregano and vinegar in a bowl, whisking to combine.

2 Put lamb in a roasting pan and place 2 sprigs of the rosemary on top of each roast underneath the twine. Pour mustard mixture over the top and rub to coat.

3 Arrange onions, carrots, lemon and garlic around lamb. Drizzle veges with oil, wine and water. Cover with foil