The fresh flavours of lemon and thyme makes this lamb a lighter dish for spring and summer feasting.
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Lemon and Thyme Butterflied Leg of Lamb
4
1 hours
5 minutes
A lighter roast that cooks in no time for your seasonal table
Ingredients
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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
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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
