This fabulous lamb roast is complemented by the addition of sweet caramelised onions. Serve with a zesty gremolata for a gorgeous vibrant centrepiece.
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 minutes.
Heat the butter and the remaining oil in a wide pan. 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. 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 minutes per 500g (1Ib) – 1 hour and 15 minutes for a 2.5kg (5Ib) 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.
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.
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