Herb Lamb and Green Beans
Pluck the leaves from half the thyme. Pluck the leaves from the rosemary. Place the leg of lamb in a freezer bag with 2 tablespoons oil, lemon zest, thyme, garlic and rosemary and marinate in the refrigerator overnight. Remove the meat from the refrigerator 1 hour before cooking and bring to room temperature.
Preheat the oven to 80°C (approximately 175°F). Remove the leg of lamb, herbs and garlic from the freezer bag. Season the meat well with salt and pepper. Heat a shallow roasting pan over medium-high heat and brown the lamb, garlic and herbs for 8 - 10 minutes. Place the remaining fresh thyme on the lamb and bake for 6 hours.
Approximately 40 minutes before the end of cooking rinse and trim the green beans. Blanch the green beans in boiling salted water until al dente, about 6 to 8 minutes. Drain and mix with 1 teaspoon butter.
Combine lemon juice and 150 ml (approximately 2/3 cup) water mix and pour into the roasting pan. Increase the oven temperature to 250°C (approximately 480°F) and bake for 10 to 12 minutes, until golden, turning once.
Remove the lamb from the oven. Cut the meat into slices from the bone. Serve on preheated plates with the gravy from the roasting pan and the buttered green beans.