Roast lemon & thyme lamb

Recipe uploaded by

olive magazine

2 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tweedletwo

  09 September 2008

  tweedletwo rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Haley

  03 November 2008

  Haley rated and commented on this recipe

  

  really lovely . very easy to cook.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3629/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.