• 6servings
  • 120minutes
  • 375calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsMagnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 onions cut into large rings

  2. olive oil

  3. 1 lemon , zest peeled off and cut into 15-20 pieces

  4. 3 large sprigs thyme , broken into 15-20 small sprigs

  5. leg of lamb about 1 3/4kg

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan 180C/gas 6. Put the onion rings and garlic halves in a roasting tray with 4 tbsp water. Sit the lamb on top and rub the surface of the meat with oil.

  2. Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the lemon zest and thyme sprigs into the holes. Season well.

  3. Roast for 1 hour 15 minutes for medium rare, 1 hour 30 minutes for medium, 1 hour 45 minutes for medium-well done and 2 hours for well done. Baste the lamb 3-4 times with the juices in the base of the tin as it cooks.

  4. Once cooked, rest on a plate or board for 20-30 minutes under foil. Serve with roast potatoes and any juices.

  5. Know-how Make a rich gravy: pour excess fat from the tin, then sit it on the hob over a high heat. Stir 1 tbsp flour and 2 tbsp redcurrant jelly into the onions until the jelly melts. Add 175ml red wine. Boil for 30 seconds, add 350ml stock. Bring to a simmer and cook for 2-3 minutes until thickened slightly. Season then strain through a sieve.


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