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These Flahavan’s recipes show that there’s more to oats than just porridge.
What you'll need
3 whole sprigs rosemary, plus 2tbsp finely chopped rosemary
2.3kg leg of lamb, trimmed
50g Flahavan’s Irish Porridge Oats
2tbsp wholegrain Dijon mustard
1tbsp olive oil
2tbsp honey
SERVES 4
Preheat oven to 200°C/gas 6/400°F. Place a metal rack on top of a roasting tray and lay the rosemary sprigs on the rack. Sit the lamb on top and roast for one hour 15 minutes until turning golden.
Meanwhile, combine the chopped rosemary, oats, mustard, olive oil and honey in a bowl.
After one hour 15 minutes, remove lamb from the oven, carefully smear with the oat mixture and return to the oven for 10-15 minutes. Serve with roasted new potatoes.
