Roast lamb with mustard oil
Roast lamb is a classic for the Easter table. Coat the leg of lamb in a mixture of dark mustard oil, pressed garlic (we recommend not sparing it), rosemary and salt. You can add a sprig of rosemary to the top of the leg. Bake in a covered baking dish in an oven preheated to 180°C for 2 to 2.5 hours without uncovering. At the end, you can let the crust finish baking for a few minutes if necessary.
As a side dish, stuffing and baked potatoes are great. You can also marinate them in mustard oil with salt and bake until soft and golden (about 25 minutes).
As a side dish, stuffing and baked potatoes are great. You can also marinate them in mustard oil with salt and bake until soft and golden (about 25 minutes).
