Roast leg of lamb with thyme and lemon recipe

36 ratings

Enjoy the very best of British lamb with this delicous recipe, perfect for a family get together on a Sunday. See method

Ingredients

of the reference intake
Carbohydrate 8.6g Protein 38.9g Fibre 1.6g

Preheat the oven to gas 7, 220°C, fan 200°C. Put 3 garlic cloves, some fresh thyme leaves, the zest of 1 lemon and 2tbsp olive oil in a pestle and mortar, season, and bash into a paste.
Take a 2.5kg (5Ib) leg of lamb (to serve 6) and, using a sharp knife, make little slits over the meat. Rub the herb mix all over. Slice 2 onions finely and scatter into a large roasting tin. Add a few thyme sprigs, drizzle with 1 tbsp of olive oil, season and put the lamb leg on top.
Roast for 20 minutes. Reduce the oven to gas 6, 200°C, fan 180°C, pour 250ml (8fl oz) white wine and a splash of water over the lamb. Roast for 15 minutes per 500g (1.1lb) for pink lamb; for well-done lamb roast for 20 minutes per 500g. Baste the lamb with its juices a few times during cooking and add a little water to the tin about 15 minutes before the lamb is cooked.
Remove the meat, place on a serving plate, lightly cover with foil and leave for 20 minutes. To make gravy, remove the excess fat from the tin. Over a high heat whisk the meat juices with 2tsp flour. Add 500ml (17fl oz) hot stock and let it bubble for 3-4 minutes. Stir in 1⁄2 tsp Dijon mustard and 1 tsp redcurrant jelly. Season and serve with the lamb.

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