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.
See method- Serves 6
- 10 mins to prepare and 1 hour 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 575.0kcal
- Fat
- 42g
- Saturates
- 21g
- Salt
- 1.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 7.3gProtein 38.7gFibre 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.
