This is a British classic. I’ve tweaked it a bit with the addition of orange and lemon… it rings the changes if you’ll excuse the pun! I still like to serve it with my signature-dish of flageolet beans (with the lamb juices stirred in) but fennel is a great accompaniment too.
Serves 6
Ingredients
- 2kg leg of lamb
- 2 oranges
- salt and freshly ground black pepper
- 4 tbsp chopped fresh thyme leaves
- 2 lemons, sliced
- 3 tbsp dry white wine or white grape juice
Method
- Preheat the oven if necessary to 200˚C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
- Grate the zest from the oranges then cut the orange flesh into slices. Make several deep incisions over the surface of the lamb and season. Press the thyme and orange zest over the lamb and into the slits.
- Place the orange and lemon slices in a large non-stick roasting tin and put the leg of lamb on the top. Open roast for about 11⁄4 hours for pink meat and about 11⁄2 hours for medium to well-done meat, basting occasionally. About 30 minutes before the end of the cooking time pour the wine or grape juice over the lamb and continue to roast.
- When cooked, cover with foil and leave to rest for 15 minutes before carving. Remove any excess fat from the cooking juices and use to make a gravy or jus if liked or stir into cooked seasonal vegetables or canned beans (like flageolet) as liked.
Tip
Roast potatoes or potatoes boulangère makes a fine accompaniment. Why not try roasting a mixture of white and sweet potatoes for variety?
