Ingredients
1.5kg | Easy carve leg of lamb |
6 tbsp | Olive oil |
1 tbsp | Thyme leaves |
Zest and juice of 2 lemons | |
2 bunches | Baby carrots peeled and washed |
2 bunches | Spring onions, 4cm long with onion bulb attached |
12 | Baby chat potatoes, halved |
2 bunches | Asparagus, ends trimmed |
Fresh thyme leaves and lemon zest to garnish |
Method
1 | Pre-heat oven to 180°C. Mix the olive oil, thyme, zest and lemon juice. Season and spoon half the mixture over the lamb and toss the other half through the vegetables. |
2 | Place lamb into a roasting dish and bake for 15 minutes before adding the tossed vegetables and cooking for a further hour. Add the asparagus and cook a further 5 minutes |
3 | Rest the meat under foil in a warm place. |
Tips
1 | To serve, slice the lamb and serve with the vegetables, scattered with fresh thyme leaves and lemon zest. |