Lemon and thyme easy carve leg of lamb with root vegetables

Serves

Prep Time

Cook Time

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

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.
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
Rest the meat under foil in a warm place.

To serve, slice the lamb and serve with the vegetables, scattered with fresh thyme leaves and lemon zest.