Rosemary Lamb with Caramel Onions

Sep 21, 2022Recipe0 comments

Rosemary Lamb with Caramel Onions

This is a perfect family feast recipe for the oven or BBQ using deep baking tray for juice and to get the perfect caramel onions. And who doesn’t love a lamb roast.


  • 1.5-2kg Lamb Leg bone in
  • Smokey Rosemary Salt or Pink Salt
  • Fresh Rosemary
  • Olive Oil
  • 1kg Red Onions
  • 3-4 cloves garlic
  • 100gr Brown Sugar


  1. Use a quality chuck steak around 4 – 5 cm thick.
  2. Peel and roughly chop carrots and place in base of a large, high sided roasting tray.
  3. Rub steak with a sweet smokey rub.
  4. Place on top of chopped carrots, with plenty of room around the steaks.
  5. Cut tomatoes and garlic heads in half, skin on, sprigs of fresh thyme and place in roasting tray around the chuck steak.
  6. Drizzle with olive oil, season with porcini salt, and place in smoker for around 2 hours at 160 °C / 320 °F, or until the beef starts to colour.
  7. Remove from smoker, add chicken stock and red wine to roasting tray, then cover with baking paper and foil to get a good seal.
  8. Reduce smoker heat to around 140 ° C / 284 °F, and return roasting tray to smoker and continue to cook for a further 2 – 3 hours, ‘til meat falls apart. Remove meat from tray and set aside.
  9. With remaining tray ingredients, squeeze garlic out from skins; squeeze roasted tomato and remove skins.
  10. Mash carrot, garlic and tomato together with juices from the roasting tray, and add tomato paste, Worcestershire sauce and raw sugar. Mix well and return to smoker, and bring up to heat. Check seasoning.
  11. Shred chuck steak and add back to roasting tray sauce.
  12. Cook your favourite pasta in boiling salted water.
  13. Toss chuck steak and sauce with pasta, and serve with fresh shaved parmesan.
  14. Enjoy the dish with the family.


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