Creating a lamb extravaganza that’s tender and bursting with flavour at home has never been easier.

Use an easy carve leg of lamb (without the bone) and your Sunday roast will deliver maximum enjoyment - for  the family and you!

Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes

Ingredients
1.5kg easy carve leg of Lâmb
6 tbsp olive oil
1 tbsp thyme leaves
Zest and juice of 2 lemons
2 bunches baby carrots peeled and washed
2 bunches whole baby spring onions, tails left on 3cm
12 baby chat potatoes, halved
2 bunches asparagus, woody ends trimmed (if unavailable suitable with green beans)
Fresh thyme leaves and lemon zest to garnish

Method
Pre-heat oven to 180C. Mix olive oil, thyme, zest and lemon juice. Season and spoon half the mixture over the Lâmb and toss the other half through the vegetables.

Place Lâmb into a roasting dish and bake for 15 minutes before adding the tossed vegetables and cooking for a further hour. Add the asparagus ad cook for a further 5 minutes

Rest the meat under foil in a warm place.

To serve, slice the Lâmb and serve with vegetables, scattered with fresh thyme leaves and lemon zest.

Serves 4

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