Roast lemon & thyme lamb

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• Efi

  12 November 2007

  Efi commented on this recipe

  A very aesthatically pleasing result! There was complete silence at the table. I added extra lemons to the recipe and the result was beautiful!

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• tweedletwo

  09 September 2008

  tweedletwo rated and commented on this recipe

  

  Really lovely - timings a bit long but still turned out great

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• Haley

  03 November 2008

  Haley rated and commented on this recipe

  

  really lovely . very easy to cook.

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• HollyMac

  22 March 2009

  HollyMac rated and commented on this recipe

  

  very easy, and a big hit with my family for mothers day.

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• jo62

  12 April 2009

  jo62 rated and commented on this recipe

  

  Made this for Easter lunch. Absolutely fantastic way to cook lamb. I also followed instructions for the rich gravy - didn't have any redcurrant jelly so substituted some bought Cumberland sauce that I found in the cupboard - really tasty and complimented the lamb perfectly. Would certainly make again.

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• HMP

  18 April 2009

  HMP rated and commented on this recipe

  

  I made this for Easter Sunday lunch and it was fantastic. I used the zest of 2 lemons and added 2 x tablespoons of redcurrant jelly to the gravy and it was superb - the bone was picked clean!

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• moey

  21 May 2009

  moey commented on this recipe

  I have family coming over for the weekend and eat me out of house and home every time they visit, i must say i cant wait to get cracking with this dish its so mouth watering just thinking about it.

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• katfood

  21 June 2009

  katfood commented on this recipe

  I made this today and it was delicious! The citrus cut through the quite rich gravy which made it a lighter tasting Sunday lunch for a warm summers day. Will make again definitely.

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• VC

  12 April 2010

  VC rated and commented on this recipe

  

  We had this for Easter lunch and I have used half a leg of lamb (900g with bone) since there was just 2 of us eating. I have also put cloves in 6 of the pockets where I had the lemon zest, which gave a lovely flavour, and roasted for 1 hour at the recipe's temperature. The meat was delicious and soft, slightly pink in the inside, especially close to the bone, but not bloody at all. Plenty of leftovers for 2 g sandwiches on Easter Monday!

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• Gabrielle

  28 November 2010

  Gabrielle commented on this recipe

  About to try this as it sounds succulent. I'll guess at the amount of garlic but can you please adjust recipe to show how much. Thanks

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• berbuck

  22 December 2010

  berbuck commented on this recipe

  Sounds lovely but the instructions a could be better. How much garlic and what do we do with the lemon pieces?

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• PolyVinylBride

  27 February 2011

  PolyVinylBride rated and commented on this recipe

  

  Absolutely brilliant, what an amazing flavour from such simple ingredients. So used to just chucking lamb in a curry but this may be the best way to have lamb by far for me - tried it with a bit of shoulder of lamb on Christmas, it was so wonderfully tender and juicy, the fat on the outside taking on a lovely crispiness which the lemon cuts through to prevent any greasiness... try it and you certainly won't be disappointed!

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• Ally

  24 March 2012

  Ally commented on this recipe

  Says garlic in the recipe but not the ingredients :s And what to do with lemon after zesting & chopping inti pieces :s :s

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• Ricardos

  29 May 2012

  Ricardos commented on this recipe

  The onions ended up being INCREDIBLY burnt, don't know if that was just lack of oil.

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• Michael

  29 March 2013

  Michael commented on this recipe

  I'm going to make this on Sunday. I'm assuming that it's one garlic bulb and that the zest, cut into 15 pieces, is all that is required from the lemon. Does anybody at the site ever read the comments?

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Ingredients

• 3 onions cut into large rings
• olive oil
• 1 lemon , zest peeled off and cut into 15-20 pieces
• 3 large sprigs thyme , broken into 15-20 small sprigs
• leg of lamb about 1.75kg

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 2 hrs

Ingredients

• 3 onions cut into large rings
• olive oil
• 1 lemon , zest peeled off and cut into 15-20 pieces
• 3 large sprigs thyme , broken into 15-20 small sprigs
• leg of lamb about 1.75kg

Per serving

375 kcalories, protein 45.7g, carbohydrate 5.6g, fat 19 g, saturated fat 9.1g, fibre 0.9g, salt 0.51 g

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