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1. Place the joint on a chopping board, make several slits over the joint, season well and rub with the olive oil.
2. Mix together the lemon zest and thyme and stuff into the slits of the joint. Place on a rack in a non-stick roasting tin and open roast in a preheated oven for the calculated cooking time, basting occasionally with any lamb juices.
3. During the last 40 minutes of cooking add the leeks and parsnips to the base of the tin with a little stock and position the joint on top.
4. Remove the lamb and vegetables from the tin, wrap loosely with foil and keep warm.
5. To make the gravy: spoon off any excess fat from the tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
6.Add the remaining stock, adjust the seasoning, bring to the boil, reduce the heat and simmer, stirring frequently for 8-10 minutes or until thickened to a well-flavoured gravy. Strain before serving, if required.
Serve with roast or mashed potatoes.
Time to cook:
Medium: 25 minutes per 450g (1lb) plus 25 minutes
Well done: 30 minutes per 450g (1lb) plus 30 minutesOven temperature: Gas mark 4-5, 180-190C, 350-375F
Take.1.3kg (3lb) lean lamb leg joint
Salt and pepper
30ml (2tbsp) olive oil
Peeled zest of 2 lemons, cut into small pieces
Large bunch lemon thyme
450g (1lb) small leeks, cut into chunks
450g (1lb) medium parsnips, peeled and cut in half lengthwaysFor the gravy:
15ml (1tbsp) plain flour
150ml (ºpint) white wine
600ml (1pint) hot, good lamb stock