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Roast lamb with caramelised onions recipe

12 ratings

This fabulous lamb roast is complemented by the addition of sweet caramelised onions. Serve with a zesty gremolata for a gorgeous vibrant centrepiece. See method

Serves 6
10 mins to prepare and 1 hr 45 mins to cook
575 calories / serving
Gluten-free

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

1 lemon, zested
1 garlic clove
handful flat-leaf parsley
1 sprig rosemary, leaves only

Each serving contains

Energy
2395kj
575kcal 20%
Fat
42g 60%
Saturates
21g 105%
Sugars
5g 6%
Salt
1.3g 22%

of the reference intake
Carbohydrate 7.3g Protein 38.7g Fibre 1.6g

Method

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.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.