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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


  • 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 small brown onions, halved
  • 1 bunch Dutch carrots, trimmed, peeled
  • Coles Bakery Stone Baked Pane Di Casa Baguette*, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  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.