Ingredients
- 2-2.5kg leg of lamb, at room temperature
- 50 g butter, softened
- 3 cloves garlic, crushed
- 1 tsp roughly chopped thyme leaves
- 1-2 handfuls thyme sprigs
- 2 onions, peeled and sliced
- ½ cup olive oil
- 1 cup beef stock
- ¾ cup crème fraiche or traditional sour cream
- finely grated zest of 1 lemon
- 1 tbsp wine vinegar
- 1 bay leaf
- Cooked new potatoes
- Steamed carrots and snow peas or green beans
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