Butterflied Leg of Lamb With Oregano, Thyme, Ginger and Soy


A big meal for the family, this is a nice, juicy adventure for everyone to get stuck into. Just look at the cooking time! Did you know you could have roast lamb on the table so quickly? This is really good with Shoestring Sweet Potato Fries.


  • 2.2 kg (5 lb) leg of lamb, butterfly boned by the butcher
  • leaves from 4 sprigs of thyme
  • 1 tbsp chopped oregano
  • grated zest of ½ orange
  • juice of ½ orange
  • 4 garlic cloves, finely chopped
  • 4 tbsp runny honey
  • 2.5 cm (1 in) piece of root ginger, grated or finely chopped
  • tbsp soy sauce
  • salt and pepper
  • 4 tbsp olive oil
  • Shoestring Sweet Potato Fries, to serve


  1. Wash the meat and pat it dry with kitchen paper. Spread it out flat and, with a small, sharp knife, make incisions all over it on both sides. Put it into a large container. Mix all the other ingredients together and spread this marinade all over the lamb. Cover loosely and leave to marinate for at least 2 hours, longer if you can (up to 24 hours), in the fridge. Turn every so often.
  2. Take it out of the fridge and allow it to come to room temperature (don’t skip this bit, even if you’re tempted!). Preheat the oven to 220°C/425°F/gas mark 7.
  3. Put the lamb in a roasting tin, fatty side up. Put it into the oven and cook for 15 minutes, then turn the temperature down to 190°C/375°F/gas mark 5 and cook for another 20 minutes (the lamb will be pink). Remove from the oven, cover with foil, insulate with tea towels and leave to rest for 15 minutes.
  4. Serve with the cooking juices and Shoestring Sweet Potato Fries.