What better way to spend a Sunday than preparing and eating this delicious St Clement’s roast lamb? The fresh flavours of orange and thyme complement the lamb perfectly and make sure your gravy from the meat juices is packed full of flavours. This recipe cooks the meat to pink perfection (in our opinion!) but if you like it a little more well done then we’ve included timings for that too. We love this served simply with roast spuds and a good portion of veg on the side.
- 900g lean lamb (1/2 leg joint)
- Salt and freshly milled black pepper
- 4tbsp freshly chopped thyme leaves
- Grated zest of 2 oranges (reserve oranges)
- 2 lemons, sliced
- 3tbsp dry white wine
Pre-heat the oven to 190°C/350°F/Gas Mark 4.
Place the joint on a large chopping board. Make several incisions over the joint and season on both sides. Press the thyme and orange zest over the surface of the lamb and into the slits.
Open-roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil, if browning too quickly.
About 30 mins before the end of the cooking time, pour the wine over the lamb and return to the oven for the remaining cooking time.
Serve with seasonal vegetables, such as fennel and roasted white and sweet potatoes.
Instead of white wine, try using 3tbsp of white grape juice - delicious!