Roast Leg of Lamb with Lemon Thyme | Recipe | Simply Beef & Lamb
Roast Lamb with Lemon Thyme
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Cutting board
- Chef's knife
- Peeler
- Whisk
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Aluminum foil
- Fine-mesh sieve
- Serving platter
Ingredients
- 1.3kg/3lb lean lamb leg joint
- Salt and freshly milled black pepper
- 30ml/2tbsp olive oil
- Peeled zest of 2 lemons, cut into small pieces
- Large bunch lemon thyme
- 450g/1lb small leeks, cut into chunks
- 450g/1lb medium parsnips, peeled and cut in half lengthways
- :15ml/1tbsp plain flour
- 150ml/¼pint white wine
- 600ml/1pint good, hot lamb stock
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