Roast leg of lamb with thyme and lemon recipe
Created by The Tesco Recipes team
Enjoy the very best of British lamb with this delicous recipe, perfect for a family get together on a Sunday.
See method- Serves 6
- 15mins to prepare, 100mins to cook and 20mins to rest
- 620 calories / serving
Ingredients
- 3 garlic cloves
- thyme leaves
- 1 lemon
- 3 tbsp olive oil
- 2.5kg leg of lamb
- 2 onions
- 250ml white wine
- 2tsp flour
- 500ml hot stock
- ½ tsp Dijon mustard
- 1tsp redcurrant jelly
Each serving contains
- Energy
- 2570kJ 620.0kcal
- Fat
- 45g
- Saturates
- 20g
- Salt
- 1.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 8.6gProtein 38.9gFibre 1.6g
Method
- 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.
- See more Leg of lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
