Mad Butcher's Butcher Est. 1971

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Lemon and Thyme Easy Carve Leg of Lamb with Root Vegetables

INGREDIENTS

- 1.5kg easy carve Quality Mark leg of lamb
- 6 tbsp olive oil
- 1 tbsp thyme leaves
- 1 tbsp thyme leaves Zest and juice of 2 lemons
- 2 bunches baby carrots peeled and washed
- 2 bunches spring onions
- 4cm long with onion bulb attached
- 12 baby chat potatoes
- halved
- 2 bunches asparagus
- ends trimmed
- Fresh thyme leaves and lemon zest to garnish
Serves : 4
Cooking time: 1hr 40mins

METHOD

1. Pre‐heat oven to 180°C. Mix the olive oil, thyme, zest and lemon juice. Season and spoon half the mixture over the lamb and toss the other half through the vegetables.

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

3. Rest the meat under foil in a warm place.

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

Recipe from Beef + Lamb New Zealand Inc, recipes.co.nz 

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