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. |
