Slow Roasted Lamb with Charred Red Onions

Serves 4-6 Prep Time 15 minutes   Cook Time 3 hours   Rated:

I hope you all love a lamb roast! (Especially if you are Australian!!) We love a lamb roast in this house and this is modelled on an absolutely amazing meal I had at Easter time in Victoria at the lovely Tokar Estate winery.

Whilst lamb is very traditional at Easter time in many cultures, in Australia we tend to eat it year round, but especially in spring time, so even though the weather seems to remain stubbornly cold in Perth, this is the perfect time to get your lamb roast on! Serve it up with all the wonderful spring greens you can find that are in season as well. I love that this takes care of itself. Set and forget.

Happy dinnering!

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


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


Rest meat under foil for about 15 minutes.


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


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.


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

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