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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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 Pinches 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.
