Roast lamb with caramelised onions recipe

Roast lamb with caramelised onions recipe

Complement your traditional roast lamb with sweet caramelised onions for a flavoursome twist on a classic dish.

Prep time: 10 minutes

Cook time: 98 minutes

Servings: 4 people

Preparation

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Drizzle a little oil over the lamb, and season.
  3. Put in a roasting tray and cook for 20 minutes.
  4. Heat the butter and the remaining oil in a wide pan.
  5. Fry the onion until soft and golden. Add the garlic and fry for a minute. Add the vinegar and let it bubble. Stir in the wine, thyme and rosemary, and simmer for 1-2 minutes more.
  6. Put the onions around the lamb, pour in the stock, and cover the tray with foil.
  7. Reduce the oven to gas 6, 200°C, fan 180°C and roast the lamb for 15 minutes per 500g – 1 hour and 15 minutes for a 2.5kg leg. The lamb will be just pink in the middle. For well-done meat, roast for 20 minutes 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 minutes.
  8. To make the gremolata, use a potato peeler to remove the peel from the lemon.
  9. 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.
  10. Season, place in a dish and set aside.
  11. Serve the lamb with the onions and gremolata.

Ingredients

 

  • For the gremolata
  • 1 lemon, zested
  • 1 garlic clove
  • handful flat-leaf parsley
  • 1 sprig rosemary, leaves only

Shop ingredients

Ingredients

 

  • For the gremolata
  • 1 lemon, zested
  • 1 garlic clove
  • handful flat-leaf parsley
  • 1 sprig rosemary, leaves only

Shop ingredients Shop ingredients

Preparation

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Drizzle a little oil over the lamb, and season.
  3. Put in a roasting tray and cook for 20 minutes.
  4. Heat the butter and the remaining oil in a wide pan.
  5. Fry the onion until soft and golden. Add the garlic and fry for a minute. Add the vinegar and let it bubble. Stir in the wine, thyme and rosemary, and simmer for 1-2 minutes more.
  6. Put the onions around the lamb, pour in the stock, and cover the tray with foil.
  7. Reduce the oven to gas 6, 200°C, fan 180°C and roast the lamb for 15 minutes per 500g – 1 hour and 15 minutes for a 2.5kg leg. The lamb will be just pink in the middle. For well-done meat, roast for 20 minutes 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 minutes.
  8. To make the gremolata, use a potato peeler to remove the peel from the lemon.
  9. 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.
  10. Season, place in a dish and set aside.
  11. Serve the lamb with the onions and gremolata.