Roast lemon & thyme lamb

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olive magazine

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Recipe by olive magazine

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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.

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.

Per serving

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

Latest comments and suggestions

• 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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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 min 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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