• 750g British butterflied lamb leg
  • 1 lemon
  • 15g pack thyme
  • 150g mixed olives and Greek feta, roughly chopped
  • 2 x 340g packs ready-to-roast sweet potato fries


  1. 1

    Preheat the oven to 200°C/gas mark 6. Make 6 deep slits in the lamb (you can cut all the way through if you wish). Cut the lemon into thin wedges and push a wedge into each hole with a sprig of the thyme. Reserve the remaining lemon.

  2. 2

    Place the prepared lamb in a small roasting tin. Scatter the remaining lemon slices over the lamb. Season with black pepper and roast for 35 minutes. Cook the sweet potato fries according to pack instructions.

  3. 3

    Remove the lamb from the oven and place in a square of foil. Scrunch the edges to form a foil rim. Roughly chop the olives and feta cheese. Scatter the olives and feta over the meat and place directly on the rack of a preheated barbecue.

  4. 4

    Cook for a further 10 minutes, allowing the flames to sear the lamb. Serve with the fries and an extra squeeze of lemon juice.

Nutritional Details

Each serving provides
  • Energy 2123kj 507kcal 25%
  • Fat 37.4g 53%
  • Saturates 13.7g 69%
  • Sugars 8.1g 9%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 1905kj/455kcal

Each serving provides

13.4g carbohydrate 2.8g fibre 27.7g protein

Also in these Scrapbooks

Back to top