Roast leg of lamb with pungent mustard (Lamsbout met Tierenteyn mosterd / Gigot d'agneau a la moutarde de Tierenteyn) from The Taste of Belgium (page 166) by Ruth Van Waerebeek

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rosemary roasted potatoes (Geroosterde aardappeltjes met rozemarijn / Pommes de terre rôties au romarin)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2 hours to prepare. Can substitute dried thyme for thyme, dried rosemary for rosemary, Dijon mustard for Tierenteyn mustard, and veal stock for dry white wine.

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