Butterflied leg of lamb roasted over coals with lemon, garlic & thyme from Time & Tide: Recipes from My Coastal Kitchen (page 194) by Emily Scott

  • thyme
  • lemons
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    See recipe for an oven-roasted variation. Allow to marinate for at least 3 hours, or overnight if possible.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ratatouille; Tzatziki; Dauphinoise with spinach & clotted cream; Damson & plum jam

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for an oven-roasted variation. Allow to marinate for at least 3 hours, or overnight if possible.

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