Roast leg of lamb with sweet onion marmalade

Allow to simmer for a more intense flavour!
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Recipe from: 7 July 2016
Preparation time: 20 min
Cooking time: 4h20


  • Marinade:
  • 2
    coriander seeds
  • 2
    stems rosemary, de-stalked
  • 1
    clove garlic, peeled
  • 2
    red chilies, with or without seeds, depending on taste
  • 1 1/2
    sea salt flakes
  • freshly ground black pepper
  • 1
    Natura Sugars Dark Demerara
  • 1/4
    extra virgin olive oil
  • For the roast:
  • extra virgin olive oil
  • 2.5
    free-range leg of lamb
  • 4
    onions, peeled and cut into wedges
  • 1
    whole garlic bulb, halved
  • 3
    stems thyme
  • 1/4
    chicken stock
  • 3
    Natura Sugars Dark Demerara
  • 2
    good quality balsamic vinegar
  • salt and cracked black pepper
Servings: Change Serving



Starting with the marinade, toast the coriander seeds in a dry pan for several minutes until fragrant.

Place all the marinade ingredients, except the olive oil in a spice grinder or mortar and pestle. Pulse or grind until fine. Combine the spices with the olive oil.

Massage the spice marinade into the lamb, place in a non-metallic dish and cover with cling film. Refrigerate overnight.

Remove the lamb from the fridge and bring up to room temperature. Preheat the oven to 180º C.

Place the onions, garlic and thyme in a large roasting tin. Drizzle with olive oil and season with salt and pepper. Place the leg of lamb with the fatty side facing down on top of the onions. Cover loosely with foil and roast for 2 ½ hours.

Remove the foil and turn the lamb over. Add the Natura Sugars Dark Demerara and balsamic vinegar to onions and stir through to combine. Roast for a further 1 hour, uncovered. Turn the heat up to 220º C and cook for about 20 minutes.

Remove the leg of lamb and garlic bulb halves from the roasting tin and cover with foil. Set aside to rest.

Place the roasting tin with the onions on the hob. With the heat on high, reduce the pan juices until sticky. Add plenty of black pepper and adjust seasoning if necessary.

Return the leg of lamb to the pan and heat through. Serve with root vegetable sides and rosemary roast potatoes.

Reprinted with the permission of Bibby's Kitchen@36. To see more click here.

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