- 2,5 kg leg of lamb, with bone in
- 4 red onions, sliced
- 20 g lemon thyme
- rind of 1 orange
- zest of 1 lemon
- salt and freshly ground black pepper
- olive oil
- 3 oranges
- brown sugar, optional
Preheat the oven to 190°C.
Place the leg of lamb into a heavy-based casserole. Add onions and top with thyme, orange and lemon rind.
Season with salt and pepper. Drizzle generously with olive oil.
Cover tightly with lid and cook for 1 hour 40 minutes for a medium-sized lamb. Allow another 20 minutes if necessary.
Remove from oven and allow to rest for 15 minutes.
Heat the top grill of the oven.
Cut the oranges in half and sprinkle with a little brown sugar. Place on a baking tray under the grill until the sugar starts to caramelise.
Place next to lamb and serve sliced lamb with pan juices and squeezed orange juice.