Roast lamb with caramelised onions recipe
This fabulous lamb roast is complemented by the addition of sweet caramelised onions. Serve with a zesty gremolata for a gorgeous vibrant centrepiece.
Prep time: 10 minutes
Cook time: 1hr 45 minutes
Servings: 6 people
Preparation
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Preheat the oven to gas 7, 220°C, fan 200°C. Drizzle a little oil over the lamb, and season. Put in a roasting tray and cook for 20 mins.
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Heat the butter and the remaining oil in a wide pan. Fry the onion until soft and golden. Add the garlic and fry for 1 min. Add the vinegar and let it bubble. Stir in the wine, thyme and rosemary, and simmer for 1-2 mins more. Put the onions around the lamb, pour in the stock, and cover the tray with foil.
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Reduce the oven to gas 6, 200°C, fan 180°C and roast the lamb for 15 mins per 500g – 1 hour and 15 mins for a 2.5kg leg. The lamb will be just pink in the middle. For well-done meat, roast for 20 mins per 500g. Baste the lamb with the cooking juices a few times during cooking, and then transfer to a serving plate to rest for 20 mins.
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To make the gremolata, use a potato peeler to remove the peel from the lemon. In the middle of a chopping board, cut the peel into thin strips, top with the garlic, parsley and rosemary and finely chop everything together. Season, place in a dish and set aside.
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Serve the lamb with the onions and gremolata.
Ingredients
- 2·5kg leg of lamb (bone in)
- 15g butter
- 3 onions, finely sliced
- 3 garlic cloves, chopped
- 1 tbsp balsamic vinegar
- 200ml white wine
- 2 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 300ml hot lamb stock
For the gremolata
Ingredients
- 2·5kg leg of lamb (bone in)
- 15g butter
- 3 onions, finely sliced
- 3 garlic cloves, chopped
- 1 tbsp balsamic vinegar
- 200ml white wine
- 2 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 300ml hot lamb stock
For the gremolata
Preparation
-
Preheat the oven to gas 7, 220°C, fan 200°C. Drizzle a little oil over the lamb, and season. Put in a roasting tray and cook for 20 mins.
-
Heat the butter and the remaining oil in a wide pan. Fry the onion until soft and golden. Add the garlic and fry for 1 min. Add the vinegar and let it bubble. Stir in the wine, thyme and rosemary, and simmer for 1-2 mins more. Put the onions around the lamb, pour in the stock, and cover the tray with foil.
-
Reduce the oven to gas 6, 200°C, fan 180°C and roast the lamb for 15 mins per 500g – 1 hour and 15 mins for a 2.5kg leg. The lamb will be just pink in the middle. For well-done meat, roast for 20 mins per 500g. Baste the lamb with the cooking juices a few times during cooking, and then transfer to a serving plate to rest for 20 mins.
-
To make the gremolata, use a potato peeler to remove the peel from the lemon. In the middle of a chopping board, cut the peel into thin strips, top with the garlic, parsley and rosemary and finely chop everything together. Season, place in a dish and set aside.
-
Serve the lamb with the onions and gremolata.
