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Chilli and Mustard Crusted Leg of Lamb

3 tb Dijon mustard
1 tb Plain flour
1 tb Soy sauce
1 tb Hot chilli sauce
1 tb Olive oil
2 ts Finely chopped fresh rosemary
1/2 ts Salt
1/2 ts Freshly ground black pepper
2 kg Butterflied leg of lamb

Mix together the mustard, flour, soy sauce, chilli sauce, olive oil, rosemary, salt and pepper to make a smooth, thick paste.

Smear the paste all over the lamb and cook on medium coals for 40 minutes, turning every 10-15 minutes until crusty and browned on the surface but still a bit pink in the centre.

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