HONEY MUSTARD LAMB BOULANGERE

by Holly T.

April 03, 2023

2 MIN READ

This weekend is Easter! Who else is excited for lots of chocolate, a visit from the Easter bunny and four days of rest? 🐰

Easter is a great time to sit back, relax and indulge in a delicious meal. So, we have shared the PERFECT recipe reel here from Feeding Speedy using Grey Poupon’s Wholegrain Mustard 💪

Better yet, you can grab Grey Poupon Wholegrain Mustard for 50% OFF on the GreenJinn app!

Check out the ingredients and recipe below, head to the GreenJinn app and let us know in the comments how your Easter dinner turns out👇

Takes 5 hours (plus rest time), serves 4

INGREDIENTS

6 large waxy potatoes e.g. King Edward, peeled and thinly sliced
3 onions, thinly sliced
1 bunch of thyme, picked
1 shoulder of lamb, about 2 kg
5 garlic cloves, sliced
600ml chicken stock
Grey Poupon wholegrain mustard
Runny honey
Salt and pepper
Steamed spinach/spring greens, to serve

METHOD

1️⃣ Preheat the oven to 140C. Mix the potatoes, onions and thyme leaves together in a bowl and season. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up.

2️⃣ Use a knife to pierce the lamb all over, then put a slice of garlic into each hole. Pour over the chicken stock around the potatoes. Season the lamb with salt and pepper, then layer on a thick coating of Grey Poupon wholegrain mustard.

3️⃣ Pop in the oven and roast the lamb for 4-5 hours. In the final 15 minutes, pour over the lamb a few tablespoons of runny honey. Cook until the lamb is tender and potatoes cooked through.

4️⃣ Leave to rest for 20 minutes before carving, and served with some steamed spinach or other spring greens.