Country Lamb Roast

June 18, 2017

There's not much more kiwi than a roast leg of lamb for a farmer's lunch. My Nana used to put one on before going out to milk the cows, ready by the time she got back. Lamb is more expensive now, so I'm giving it my treatment, 6 hours, with a punchy herb crust and slowly caramelized onions. 


1 Leg of Lamb

2 Tablespoons Dried Oregano

1 Teaspoon Dried Rosemary

1 Bulb Garlic, Peeled and a finely minced

3 Large Red Onions, Peeled and Finely Sliced

4 Tbsp Molasses

2 Tbsp Cup of Red Wine Vinegar



Olive Oil


Preheat oven to 130 C.


Lightly score the lamb.


Mix the oregano, rosemary, garlic, molasses and red wine vinegar. Brush it onto the meat until the mixture completely covers it. Salt and pepper all over.


Toss the onion in a light drizzle of olive oil.


Tear off a few lengths of tin-foil. Create a bed of onion in the tinfoil, in an oven tray. Put the meat on top and wrap it up in the tinfoil. Put it in the oven and cook for six to seven hours.


Once done, pull out of the oven. Increase the temperature to 200 C. Unwrap the tinfoil. Blast the roast for five minutes.


Serve nice thick slices with piles of onions.



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