Boned rolled leg of lamb with thyme

Recipe from: 4/7/1993 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 1
    medium onion
  • 30
    ml
    lemon juice
  • 60
    ml
    olive oil
  • 60
    ml
    fresh thyme leaves
  • 2
    kg
    leg of lamb, boned and opened flat (weigh after boning)
  • 30
    ml
    sunflower oil
  • 30
    ml
    fresh thyme leaves
  • SAUCE
  • 125
    ml
    dry sherry
  • 30
    ml
    wholegrain or Dijon-style mustard
  • salt and milled pepper
 

Method

 
Purée onion, lemon juice, olive oil and thyme leaves in a blender or food processor (or chop onion very finely and mix with other three ingredients) and spread all over lamb. Leave to marinate for a few hours at room temperature (refrigerate if the weather is warm). Scrape off most of marinade and reserve for sauce. Roll up lamb and tie at intervals with string. Brown joint all over in very hot sunflower oil in a heavy-based roasting pan, until meat really sizzles and doesn't just stew. Roast at 180 ºC for about 1 hour. At this stage the meat will be fairly pink and should register between 60 and 65 ºC on a meat thermometer inserted in centre. (Or, continue to roast until it is done to your liking.) Leave meat to rest on a wire rack over a plate at room temperature for at least 20 minutes. SAUCE: Remove any fat from pan juices and add sherry to juices. Bring to boil and reduce by half, stirring and scraping up any brown bits. Stir in reserved marinade and bring to boil, then stir in mustard. Season to taste and keep warm. Cut string from lamb, slice and arrange on a serving platter. Pour sauce over and sprinkle with remaining thyme. Arrange green beans and potatoes around meat if your platter is large enough and serve. TOTAL KILOJOULE COUNT: 13 165 kJ (3 145 Cal). A portion: 2 195 kJ (525 Cal).
 

Read more on: roast  |  lamb
 

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