Sunday dinners were nearly always roasts growing up and while this isn’t a tradition I’ve kept up, I do love a good Sunday roast every now and then. I was craving a homely roast meal last Sunday and decided that a butterflied leg of lamb was the way to go. It’s quick to cook and easy to cut. Because the lamb is uneven in thickness it is cooked so that some is medium, some medium rare, which is perfect for our home as I like mine a little more well done than my husband. This roast lamb with caramelised onion is the perfect recipe for a roast in a hurry – it only takes around 40 minutes to cook.
The caramelised onions add a delicious twist to an old time favourite. I had this with roasted kumara and pumpkin with broccoli, carrots and Brussels sprouts. The best bit is there was lots of left overs for lunch and dinner the next day.
1 butterflied leg of lamb
2 large white onions
1/2 tablespoon of brown sugar (yes sugar! a little won’t hurt)
1 tablespoon balsamic vinegar
4 cloves of garlic, crushed
2 tablespoons fresh rosemary leaves2 tablespoons of olive oil.
Preheat oven to 180 degrees Celsius on fan bake.
Take lamb from packaging and place on a roasting tray. Rub with 1 tablespoon of the oil, rosemary and the crushed garlic. Leave to sit whist you prepare the caramalised onions.
Peel the onions, then cut in half and into thin slices. Heat the other tablespoon of oil in the pan over a medium heat and add the onions. Stir regularity for 4 minutes until they start to lightly brown. Sprinkle over the brown sugar and the balsamic vinegar, stir well and cook for another 2 minutes. Next add 1/2 a cup of water, and cook the onions until the water has evaporated.
Place the onions on top of the lamb so the top is covered in onions.
Cook for 20 minutes, remove from oven and turn the lamb over. Cook for another 15 minutes.
Remove from oven, flip again and place onions back on top. Leave to sit for 15 minutes, then cut into slices. Because the lamb not even in thickness, some will be medium rare, and some will be medium. Cook for a little longer if you want it well done.
Serve with mint sauce.