Everyone needs a classic Sunday roast to pull out of the bag when you need to impress someone - this is it!
Method
1. Heat the oven to 200C/fan 180C/gas 6. Put the onion rings and garlic halves in a roasting tray with 4 tbsp water. Sit the lamb on top and rub the surface of the meat with oil.
2. Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the lemon zest and thyme sprigs into the holes. Season well.
3. Roast for 1 hour 15 minutes for medium rare, 1 hour 30 minutes for medium, 1 hour 45 minutes for medium-well done and 2 hours for well done. Baste the lamb 3-4 times with the juices in the base of the tin as it cooks.
4. Once cooked, rest on a plate or board for 20-30 minutes under foil. Serve with roast potatoes and any juices.
Method
1. Heat the oven to 200C/fan 180C/gas 6. Put the onion rings and garlic halves in a roasting tray with 4 tbsp water. Sit the lamb on top and rub the surface of the meat with oil.
2. Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the lemon zest and thyme sprigs into the holes. Season well.
3. Roast for 1 hour 15 minutes for medium rare, 1 hour 30 minutes for medium, 1 hour 45 minutes for medium-well done and 2 hours for well done. Baste the lamb 3-4 times with the juices in the base of the tin as it cooks.
4. Once cooked, rest on a plate or board for 20-30 minutes under foil. Serve with roast potatoes and any juices.
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