This Rosemary Lamb with Caramel Onions – Salubrious 😋
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.
What you need:
1.5-2kg Lamb Leg bone in
Harveys Kitchen Smokey Rosemary Salt
1kg Red Onions
3-4 cloves garlic
100gr Brown Sugar
How to make it:
Heat Oven or BBQ to 200C.
Cut Red Onions length wise & crush garlic cloves with the back of a knife (no need to slice).
Toss onion and garlic in drizzle of olive oil and brown sugar.
Place in the bottom of a deep baking tray.
Rub your lamb leg with Olive Oil & Rosemary Salt.
Place on top of onions.
Place 2-3 Rosemary sprigs in the tray.
Place tray uncovered in the oven or BBQ for 30mins.
Remove tray, add 3 cups water (or red wine) and cover with baking paper and foil.
Turn the Oven or BBQ down to around 150C.
Place try back in oven and cook for a further 3 hours.
When Lamb is starting to pull apart, remove cover and cook for a further 30 mins uncovered. Add more liquid if required.
Remove Lamb from oven and rest.
Check onions and remaining liquid, this should be a sticky, lamb, rosemary, caramel onion mix that can be used as a gravy or to brush juices over the lamb and pull apart. Add more liquid or reduce in oven till you get the desired consistency.