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Roast leg of lamb with thyme and lemon recipe

Roast leg of lamb with thyme and lemon recipe

32 ratings

Enjoy the very best of British lamb with this delicous recipe, perfect for a family get together on a Sunday. See method

  • Serves 6
  • 15mins to prepare, 100mins to cook and 20mins to rest
  • 620 calories / serving


  • 3 garlic cloves
  • thyme leaves
  • 1 lemon
  • 3 tbsp olive oil
  • 2.5kg leg of lamb
  • 2 onions
  • 250ml white wine
  • 2tsp flour
  • 500ml hot stock
  • ½ tsp Dijon mustard
  • 1tsp redcurrant jelly

Each serving contains

  • Energy

  • Fat

    45g 64%
  • Saturates

    20g 100%
  • Sugars

    5g 6%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 8.6g Protein 38.9g Fibre 1.6g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put 3 garlic cloves, some fresh thyme leaves, the zest of 1 lemon and 2tbsp olive oil in a pestle and mortar, season, and bash into a paste.
  2. Take a 2.5kg (5Ib) leg of lamb (to serve 6) and, using a sharp knife, make little slits over the meat. Rub the herb mix all over. Slice 2 onions finely and scatter into a large roasting tin. Add a few thyme sprigs, drizzle with 1 tbsp of olive oil, season and put the lamb leg on top.
  3. Roast for 20 minutes. Reduce the oven to gas 6, 200°C, fan 180°C, pour 250ml (8fl oz) white wine and a splash of water over the lamb. Roast for 15 minutes per 500g (1.1lb) for pink lamb; for well-done lamb roast for 20 minutes per 500g. Baste the lamb with its juices a few times during cooking and add a little water to the tin about 15 minutes before the lamb is cooked.
  4. Remove the meat, place on a serving plate, lightly cover with foil and leave for 20 minutes. To make gravy, remove the excess fat from the tin. Over a high heat whisk the meat juices with 2tsp flour. Add 500ml (17fl oz) hot stock and let it bubble for 3-4 minutes. Stir in 1⁄2 tsp Dijon mustard and 1 tsp redcurrant jelly. Season and serve with the lamb. 

See more Leg of lamb recipes

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