Slow-Roast Easter Lamb with Caramelised Onions
28th March 2018

Slow-Roast Easter Lamb with Caramelised Onions

By Sarah Tuck Photography by Sarah Tuck
 

Recipe created by Sarah Tuck

Right then – next up in my line-up of things to make over Easter is the absolute all-time classic, mega-tender slow-roasted leg of lamb – studded with garlic, and cooked on a bed of red onion and rosemary. It actually takes about 5 minutes to prepare then you have nothing to do until it is ready, except maybe whip off the tinfoil. I love to serve this with homemade caramelised onion and a good tomato chutney, but if gravy is your gig, by all means go ahead! If by any chance you have left overs it is fabulous turned into an old school ‘curry’, made into a pie with aforementioned caramelised onion and melty cheese, or even loaded onto a pizza base with tomato chutney, those onions again, Parmesan, buffalo mozzarella and served with a good sprinkling of sea salt and rocket and mint leaves….and a good old toasted sammie never goes astray either.

Ingredients

Serves 8
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  • 2.4 kilo lamb leg, bone in (I used easy carve)
  • 2 red onions
  • 4 large rosemary sprigs
  • 5 cloves garlic, peeled and halved if large
  • sea salt
  • 1 1/2 cups water

    Method

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    • This is pretty much the world’s simplest recipe, but guaranteed to give you meltingly tender, applause-worthy lamb every time!
    • 1. Preheat the oven to 150˚C and remove the lamb from the fridge.
    • 2. Peel and thickly slice the onions – about 1 1/2 cm thick.
    • 3. Lay the rosemary sprigs in the base of a big oven dish and put the slices of onion on top.
    • 4. Lay the lamb on top, fat side up. Use the tip of a sharp knife to cut slits into the lamb.
    • 5. Poke garlic into each hole – quite deeply as it will pop up while cooking.
    • 6. Pour water into the base of the dish (not over the lamb) and season the lamb really well with sea salt.
    • 7. Cover with tinfoil and cook for 3 3/4 hours.
    • 8. Increase the oven temperature to 170˚C, remove the tinfoil and cook a further 45-60 minutes until burnished and golden, and the meat will be about to fall off the bone.
    • 9. Serve on a bed of fresh rosemary with caramelised onions and a good tomato chutney.
     

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