Deboned Leg of Lamb

Served with Thyme Lemon mi butter gravy

A beautifully roasted leg of lamb, infused with the rich, savoury flavour of Thyme Lemon mi butter, makes a delicious centrepiece for a special lunch or dinner. Slow-roasted until tender and finished with a creamy thyme and lemon butter sauce, this dish brings together fragrant herbs, fresh citrus and buttery richness. Served alongside golden, honey-glazed baby carrots, it is a comforting yet elegant meal that makes every occasion feel special.

Recipe by Vhongani. Photo by Vhongani

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Serves	Preparations and Cooking	Total
4	55 minutes	55 minutes

Cooking time may vary depending on the size and thickness of the lamb.

Ingredients

For the lamb

• 1 deboned leg of lamb (approximately 1–1.2 kg)

• 3–4 tbsp Thyme Lemon mi butter

• 2 tbsp extra virgin olive oil

• 2 cloves garlic, crushed

• Freshly ground black pepper

• Sea salt, to taste

• Fresh thyme sprigs

For the red wine pan sauce

• 1 cup beef stock

• ½ cup red wine

• 1 small onion, sliced

• 1 carrot, roughly chopped

• 2 spring onions, chopped

• 1 tbsp Thyme Lemon mi butter

• 1 tsp cornflour mixed with 2 tbsp cold water

• Black pepper and salt, to taste

For the creamy thyme lemon butter sauce

• 3 tbsp Thyme Lemon mi butter

• ½ cup fresh cream

• 1 tsp fresh lemon juice

• 1 tsp fresh thyme leaves

• Black pepper, to taste

• A little lemon zest

For the honey-glazed baby carrots

• 300–400 g baby carrots, peeled

• 1 tbsp sugar

• 1 tbsp butter

• 1 tbsp honey

• ½ tsp fresh thyme leaves

• Pinch of sea salt

• Freshly ground black pepper

Cooking Instructions

Prepare and roast the lamb

1. Make shallow incisions across the leg of lamb.

2. Season generously with sea salt and freshly ground black pepper.

3. Rub the lamb with olive oil, crushed garlic and Thyme Lemon mi butter, ensuring it is evenly coated.

4. Add fresh thyme sprigs, cover and leave to marinate in a cool place for 1 hour.

5. Preheat the oven to 180°C.

6. Place the lamb fat-side up in a roasting pan. Add the sliced onion, chopped carrot and spring onion around the meat.

7. Pour in the beef stock and red wine.

8. Roast until cooked to your preferred doneness, approximately 35 minutes for a smaller joint, checking the internal temperature.

9. Remove from the oven, cover loosely with foil and allow the lamb to rest for 10 minutes before carving.

   
   

Prepare the red wine pan sauce

1. Transfer the roasting pan juices into a saucepan, retaining the roasted vegetables for extra flavour if desired.

2. Simmer gently to reduce and concentrate the flavours.

3. Stir in the cornflour mixture gradually until the sauce reaches your preferred consistency.

4. Finish with a tablespoon of Thyme Lemon mi butter.

5. Season with black pepper and salt to taste.

   
   

Make the creamy thyme lemon butter sauce

1. Melt the Thyme Lemon mi butter in a small saucepan over low heat.

2. Add the fresh thyme leaves and allow them to release their aroma.

3. Stir in the cream and simmer gently for 2–3 minutes. Do not allow the sauce to boil rapidly.

4. Add the fresh lemon juice and a little lemon zest.

5. Season with freshly ground black pepper.

6. Simmer until slightly thickened. Serve warm alongside the carved lamb.

Prepare the sugar and honey-glazed baby carrots

1. Bring a saucepan of lightly salted water to the boil.

2. Add the baby carrots and cook for approximately 6–8 minutes, or until just tender but still holding their shape.

3. Drain thoroughly.

4. In a separate pan, melt the butter over medium heat. Add the sugar and stir until dissolved and beginning to caramelise.

5. Add the cooked carrots and toss gently until coated in the buttery sugar glaze.

6. Remove from the heat and drizzle over the honey.

7. Add fresh thyme leaves, a pinch of sea salt and freshly ground black pepper.

8. Toss gently to coat and serve warm.

Serving Suggestion

Carve the lamb into generous slices and arrange on a serving platter. Spoon a little of the creamy Thyme Lemon butter sauce over the lamb, with extra sauce served on the side. Accompany with the honey-glazed baby carrots and roasted or baked potatoes.

mi pentrē tip: Thyme Lemon mi butter brings together fragrant herbs and fresh citrus, making it a beautiful addition to roasted lamb and creamy sauces. A little goes a long way in adding depth and flavour to your cooking.