Recipes: Roast lemon & thyme lamb

Everyone needs a classic Sunday roast to pull out of the bag when you need to impress someone - this is it

• 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

  

  1. Heat the oven to 200C/fan 180C/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 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.
  4. Once cooked, rest on a plate or board for 20-30 minutes under foil. Serve with roast potatoes and any juices.

  Know-how

  Make a rich gravy: pour excess fat from the tin, then sit it on the hob over a high heat. Stir 1 tbsp flour and 2 tbsp redcurrant jelly into the onions until the jelly melts. Add 175ml red wine. Boil for 30 seconds, add 350ml stock. Bring to a simmer and cook for 2-3 minutes until thickened slightly. Season then strain through a sieve.

  Per serving

  375 kcalories, protein 45,7g, carbohydrate 5,6g, fat 19 g, saturated fat 9,1g, fibre 0,9g, salt 0,51 g