Lemon and Thyme Butterflied Leg of Lamb

Name: Lemon and Thyme Butterflied Leg of Lamb
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1kg leg of lamb, butterflied; Handful chopped fresh thyme; 1 tbsp garlic, crushed; 1 tbsp dijon mustard; 2 tbsp rapeseed or olive oil; 1 tsp runny honey; Vine tomatoes; Sliced lemon; Fresh parsley

Rated 5.0 stars by 1 users

Servings

Prep Time

1 hour

Cook Time

5 minutes

A lighter roast that cooks in no time for your seasonal table

Ingredients

For the lamb

1kg leg of lamb, butterflied
Handful chopped fresh thyme
1 tbsp garlic, crushed
1 tbsp dijon mustard
2 tbsp rapeseed or olive oil
1 tsp runny honey

To serve

Vine tomatoes
Sliced lemon
Fresh parsley

Directions

Prepare a marinade for the lamb by combining the thyme, lemon, garlic puree, mustard, oil and honey In a bowl. Season generously with salt and pepper.
Rub the lamb all over with the marinade, loosely cover and leave in the fridge for a couple of hours.
Preheat the oven to 180°C fan/gas 6.
Remove the lamb from the fridge and allow to come to room temperature. Heat a griddle pan on the hob until hot and allow the lamb to caramelise for 2 -3 mins before turning and repeating on the second side.
Once sealed and charred, place the lamb on a roasting tin and place in the oven. Roast uncovered for half an hour. Remove from the oven, cover with foil and allow to rest for 15 - 30 minutes - the longer the better.
Thinly slice with a sharp carving knife and serve alongside sliced tomatoes and lemons. Decorated with a handful of chopped fresh parsley

Recipe Note

If you are not confident in butterflying a leg of lamb, opt for a boneless joint instead.

This recipe also works well on the barbecue!

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