Roast lamb with caramelised onions recipe

Roast lamb with caramelised onions

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve the lamb with the onions and gremolata.

Ingredients

For the gremolata

Shop ingredients

Ingredients

For the gremolata

Shop ingredients Shop ingredients

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve the lamb with the onions and gremolata.