Slow Roasted Lamb with Charred Red Onions

Need

• The Lamb

• 1-2 Kilos Leg of lamb, butterflied and de-boned by your butcher
• 1 Cup Balsamic Vinegar
• 1 Cup liquid chicken stock
• Generous Packs pink salt flakes plus some more BUY
• 2 Tablespoons dark brown sugar
• a few fresh bay leaves
• 2 sprigs rosemary, plus more for garnish

• The Onions

• 6 red onion peeled and quartered
• 2 Tablespoons dark brown sugar
• Generous Pinches pink salt flakes BUY
• 1 Tablespoon Balsamic Vinegar
• Extra Virgin Olive Oil (EVOO) as required BUY

• The Rest

• 1 Batch Salsa Verde ready to go Recipe
• 1 Batch Crunchy Roast Potatoes with Sage to serve Recipe

Do

1  

Place all lamb roast ingredients into a casserole with a tight fitting lid and roast, covered for 1 hour at 160°C.

2  

Turn the meat, add more stock if required. Reduce temperature to 140°C and roast further 2 hours.

3  

Rest meat under foil for about 15 minutes.

4  

Meanwhile make the Salsa Verde and roast the potatoes as recipes direct.

5  

To char roast the onions, place the quartered onions into a small roasting pan and toss gently with all the remaining ingredients. Place under a hot grill for 20 minutes until softened and blackened. Sprinkle with a few more salt flakes before serving.

6  

Serve sliced lamb on top of some Salsa Verde and garnished with the charred onions and a few salt flakes and rosemary leaves.

Served with

• Crunchy Roast Potatoes with Sage
• Steamed Spinach With Hazelnut And Fennel Dressing