roast lamb with lemon and thyme


Who can ever resist the smell of roast lamb, especially when infused with lemon and thyme? This quick and easy recipe takes 2 hours 30 minutes and costs £1.90 per serving, far too good to refuse.



3 onions cut into large rings

olive oil

1 lemon , zest peeled off and cut into 15-20 pieces

3 large sprigs thyme , broken into 15-20 small sprigs

leg of lamb about 1.75kg


Serves: 6

Prep time: 30 mins

Cook time: 2 hours

Cost per serving: £1.90



1. Heat the oven to 200C/gas 6. Put the onion rings and garlic halves in a roasting tray with 4 tbsp water. Sit the lamb on top and rub the surface of the meat with oil.

2. Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the lemon zest and thyme sprigs into the holes. Season well.

3. Roast the lamb for 1 hour 15 minutes for medium rare, 1 hour 30 minutes for medium, 1 hour 45 minutes for medium-well done and 2 hours for well done. Baste the lamb 3-4 times with the juices in the base of the tin as it cooks. Once cooked, rest on a plate or board for 20-30 minutes under foil. Serve with roast potatoes, green beans and carrots and any juices.


Try this for pudding!