Spring Thyme Lamb

 

This recipe uses zesty, herby seasoned salt which you can easily make and use at home for all sorts of dishes…try it on potatoes and vegetables before roasting or on chicken. It keeps in the fridge for 3-4 days or pop it in the freezer to keep for a couple of months.

 

To make your zesty salt, combine all these ingredients in a bowl and mix well. Leave for an hour if you can for the flavours to infuse.

 

Ingredients for zesty salt

 

2 Tbsp fresh Lemon thyme

2 Tbsp finely grated lemon zest

2 Tbsp sea salt

A good twist of black pepper

 

Main Ingredients

 

1 leg of spring lamb

3 Tbsp olive or vegetable oil

Sprigs of lemon thyme

4 lemons cut into chucks

Lemon thyme salt

 

Method

 

Preheat the oven to 200’C/425’F

Rinse the lamb and dry well.

Rub the lamb all over with the oil, then rub with 4 Tbsp of the zesty salt

Place the Thyme sprigs and lemon chunks on a roasting rack.

Place the lamb on top of the thyme and lemon on the rack.

Place the rack in a roasting pan with a splash of water in the bottom.

Cover with foil and roast for approx 2 hours basting halfway through with the juices.

Remove from the oven and leave covered for 15 minutes to rest.

Serve sliced with new potatoes and lightly steamed spring greens and nettles.

 

Any leftover lamb is beautiful mixed with a little mayonnaise and some of the leftover juices. Fill some wraps with the lamb mix, some fresh parsley or coriander and cucumber for a spring teatime snack…yum! bb mandyxxx