Thyme & Garlic Lamb Leg Roast
TOTAL TIME: 1 HOUR 55 MINUTES
1.6 kg lamb leg, bone in, excess fat trimmed
2 tbsp olive oil
2 tbsp thyme leaves, chopped + extra leaves, to garnish
2 cloves garlic, crushed
2 brown onions, cut into wedges
550 g potatoes, scrubbed, quartered
4 large carrots, scrubbed, cut into chunks
300 g frozen peas, steamed
300 g sugar snaps, steamed
250 g English spinach, steamed
Preheat the oven to 180°C (160° fan-forced). Line a large roasting dish with baking paper.
In a small bowl, place 1 tablespoon oil, thyme and garlic. Season and stir to combine.
Spread vegetables onto roasting dish, drizzle with remaining oil, season and toss to coat. Place lamb on top of vegetables and brush with thyme mixture. Cover with foil and roast for 1 hour.
Remove foil and cook for a further 30 to 40 minutes, or until lamb is cooked to your liking and vegetables are tender.
Remove lamb from dish and set aside covered in foil for 15 minutes to rest. Pour any pan juices into a small saucepan to add to gravy, if desired.
Slice lamb and serve with onions, potatoes, carrots, peas, sugar snaps, spinach, mint sauce and gravy. Garnish with extra thyme leaves.