Juicy roast lamb
How to make a roast lamb for the festive season
- 4 red onions, peeled and halved
- 200g dried peaches, chopped
- Sprig rosemary
- 100ml water
- 100ml white wine
- 1.5kg lamb leg
Preheat the oven to 240C. Use a small knife to cut out most of the onion halves, leaving a three-leaf casing.
Finely chop the hollowed out part of the onions and fry in a little oil. When translucent, add the peaches, rosemary, water and the white wine. Leave to absorb for 15 minutes.
Meanwhile, brown the leg of lamb on all sides on the stove top. Place the onion casings in a large roasting dish. Fill each onion half with some of the fried onion and peach mixture.
Place the browned leg of lamb on top of the onion halves and then roast for 15 minutes. Turn over the lamb, reduce the oven temperature to 180C and roast for a further 30 minutes, or until cooked to your liking.
TIME: 40 minutes