Roast Lamb with Mustard and Herbs

4 medium (800g) potatoes, peeled

1 medium (150g) brown onion

11/2 cups (375ml) chicken stock

11/2 tablespoons Dijon mustard

3 cloves garlic, crushed

2 anchovies, drained, chopped

2 teaspoons finely grated lemon rind

2kg lamb leg

½ cup coarsely chopped fresh flat-leaf parsley

2 tablespoons coarsely chopped fresh oregano

1 medium (140g) lemon, cut into wedges

Preheat the oven to moderate (180°C/160°C fan-forced).

Cut potatoes and onion into 1cm-thick slices. Place the potato and onion in the base of a lightly oiled baking dish. Pour stock over potatoes.

Combine the mustard, garlic, anchovies and rind in a small bowl. Rub lamb all over with mustard mixture. Place lamb on top of potatoes. Bake, uncovered, for about 1 hour 30 minutes or until lamb is cooked as desired.

Remove lamb from dish; stand, covered, for 15 minutes.

Meanwhile, increase oven temperature to very hot (250°C/230°C fan-forced).

Bake potatoes for a further 15 minutes or until browned.

Sprinkle lamb with herbs; serve with potato mixture and lemon wedges, if desired

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