Preparation time is 20minutes
Cook time is 2hours
Total time is 2hours 20minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 1 red onion, peeled, sliced
- 2kilograms leg of lamb (bone in)
- 2tablespoons extra virgin olive oil
- 1/2 cup chicken stock
- 1 pinch black pepper
- 4 sprig rosemary
- 6 whole garlic cloves
- 1/4 cup caramelised balsamic vinegar
- 3 tomatoes, quartered
- 1kilograms sebago potatoes, peeled, sliced
- 1 pinch sea salt ground (to taste)
Nutrition per serving
3530kJ / 843Cal
3530 Kilojoules or 843 Calories
41% of daily energy intake*
Protein
69.8grams
Fat
47.2grams
Carbs
32.3grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat oven to 200ºC (180ºC fan-forced). Score the lamb leg three or four times in lines.
Step 2 of 7
Heat the oil in a large non-stick frying pan over medium heat and cook the lamb for 3-4 minutes, turning often, until browned all over. Insert the rosemary sprigs into the scores.
Step 3 of 7
Reserve 2 tablespoons of fat from the pan and place into a large bowl with the potatoes, onion and garlic. Season with salt and pepper and toss to combine. Place in a large baking dish and pour over the stock.
Step 4 of 7
Place the lamb on top of potatoes and brush lamb with half the balsamic vinegar. Cover with baking paper and foil and roast for 1 hour.
Step 5 of 7
Remove the foil and brush lamb with remaining balsamic. Roast for a further 40-50 minutes for medium, or until lamb is golden. Remove the lamb and allow to rest for 10-15 minutes.
Step 6 of 7
Increase oven temperature to 240ºC (220ºC fan-forced), top the potatoes with the tomatoes and return to the oven for 15 minutes or until potatoes are golden and crisp.
Step 7 of 7
Thinly slice the lamb and place on top of the potatoes and tomatoes to serve.
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