4 large red onions, peeled and sliced 1cm thick
2 sprigs rosemary
6 cloves garlic
1, approximately 2 kg leg of lamb
3 tbsp olive oil
2 tbsp pomegranate molasses
1 tsp harissa
4 tbsp balsamic vinegar
20 leaves mint
wild garlic wilted in butter, to serve (optional)
- Heat the oven to 200C/fan 180C/gas 6. Lay the red onions out evenly in a roasting tray with the rosemary and garlic scattered around.
- Season the lamb leg all over and sit it on top. Drizzle over 3 tbsp olive oil and roast in the oven for about 1 hour 20 minutes, if you like your lamb pink, turning the meat over halfway through. (If you are using a meat thermometer, 60C will give you pink lamb.)
- Mix the pomegranate molasses and harissa together in a small bowl. Spread over the lamb after it’s had its cooking time, then put it back in the oven for 10 minutes to glaze. Take out and put on a plate to rest.
- Scoop out the red onions, rosemary and garlic along with any juice from the tin, and put in a bowl. Mix in the balsamic vinegar and mint leaves, and taste for seasoning. Add another small drizzle of olive oil. Serve the lamb with the onions and wild garlic or other greens.