If you’re looking for the centrepiece of your next Easter lunch, then this thyme and rosemary leg of lamb may just be it. The deep flavour is achieved by simply slow cooking the cut for four to five hours, until the lamb is tender and falling off the bone.
Complete your Easter lunch by serving up this slow cooked leg of lamb with a side of seasonal root vegetables, baked sweet potatoes or coleslaw – and don’t forget the carrots! We like ours steamed with cumin seed for a nutty kick, or roasted with a cinnamon glaze for a hint of sweetness.
Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
Season the leg of lamb well with Salt and Pepper. Heat the olive oil in a large pan and brown the lamb well on all sides.
Transfer to a deep roasting dish and sprinkle over the Thyme and Rosemary.
Top with streaky bacon in a criss-cross formation. Add the red onion wedges and Bay Leaves to the dish and pour over the red wine. Cover the lamb tightly with foil and slow cook in the pre-heated oven for 4-5 hours until the lamb is tender.
remove from the oven and allow the lamb to rest for 15 minutes before serving. Reduce the cooking liquor in a pan to thicken if necessary. Serve with roast potatoes, green beans and carrots steamed with Cumin seed.
Click here for the recipe or on 'Make it Tonight' (above) for more tasty ideas to make in minutes.