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Lamb with caramelised onion and carrots

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Ready to cook in just 10 minutes, this seasoned slow-cooking lamb leg is deceivingly easy. Simply serve with caramelised onion and carrots

  • Serves6
  • Cook time2 hour
  • Prep time10 minutes, + 15 mins resting time
Lamb with caremlised onion and carrots

Ingredients

  • 2.5kg Coles Australian Lamb Whole Leg
  • 2 garlic cloves, thinly sliced
  • 2 tbs olive oil
  • 1 tbs wholegrain mustard
  • 2 tbs balsamic vinegar
  • 6 brown onions, halved
  • 1 bunch Dutch carrots, trimmed, peeled
  • Coles Bakery Stone Baked Pane Di Casa Baguette*, to serve

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Method

  1. Step 1

    Preheat oven to 200°C.

  2. Step 2

    Use a small, sharp knife to make 1cm-deep cuts in the skin of the lamb. Insert a slice of garlic into each cut. Combine the oil, mustard and vinegar in a small jug. Season. Brush half the mustard mixture over the lamb. Place the onion in a single layer in the base of a large roasting pan. Top with the lamb. Roast, covering with foil if necessary to prevent overbrowning, for 1½ hours.

  3. Step 3

    Arrange the carrots around the lamb in the pan. Drizzle the remaining mustard mixture over carrots and onion in the pan. Roast for 30 mins for medium-rare or until cooked to your liking. Transfer the lamb to a serving platter. Cover with foil and set aside for 15 mins to rest. Transfer the onion and carrots to a serving platter. Cover to keep warm. Pour the pan juices into a small serving dish.

  4. Step 4

    Serve the lamb with the onion, carrots, pan juices and bread.

Lamb with caramelised onion and carrots

Lamb with caramelised onion and carrots
  • Serves6
  • Cook time2 hour
  • Prep time10 minutes, + 15 mins resting time
Ingredients
  • 2.5kg Coles Australian Lamb Whole Leg
  • 2 garlic cloves, thinly sliced
  • 2 tbs olive oil
  • 1 tbs wholegrain mustard
  • 2 tbs balsamic vinegar
  • 6 brown onions, halved
  • 1 bunch Dutch carrots, trimmed, peeled
  • Coles Bakery Stone Baked Pane Di Casa Baguette*, to serve
    Description

    Ready to cook in just 10 minutes, this seasoned slow-cooking lamb leg is deceivingly easy. Simply serve with caramelised onion and carrots

    Method

    1. Step 1

      Preheat oven to 200°C.

    2. Step 2

      Use a small, sharp knife to make 1cm-deep cuts in the skin of the lamb. Insert a slice of garlic into each cut. Combine the oil, mustard and vinegar in a small jug. Season. Brush half the mustard mixture over the lamb. Place the onion in a single layer in the base of a large roasting pan. Top with the lamb. Roast, covering with foil if necessary to prevent overbrowning, for 1½ hours.

    3. Step 3

      Arrange the carrots around the lamb in the pan. Drizzle the remaining mustard mixture over carrots and onion in the pan. Roast for 30 mins for medium-rare or until cooked to your liking. Transfer the lamb to a serving platter. Cover with foil and set aside for 15 mins to rest. Transfer the onion and carrots to a serving platter. Cover to keep warm. Pour the pan juices into a small serving dish.

    4. Step 4

      Serve the lamb with the onion, carrots, pan juices and bread.