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Ingredients

2.5kg Coles Australian Lamb Whole Leg
2 garlic cloves, thinly sliced
2 tablespoons olive oil
1 tablespoon wholegrain mustard
2 tablespoons balsamic vinegar
6 small brown onions, halved
1 bunch Dutch carrots, trimmed, peeled
Coles Bakery Stone Baked Pane Di Casa Baguette, to serve

Method

Step 1 Preheat oven to 200C.
Step 2 Use a small, sharp knife to make 1cm-deep cuts in the skin of the lamb. Insert a slice of garlic into each cut. Combine the oil, mustard and vinegar in a small jug. Season. Brush half the mustard mixture over the lamb. Place the onion in a single layer in the base of a large roasting pan. Top with the lamb. Roast, covering with foil if necessary to prevent overbrowning, for 1 1/2 hours.
Step 3 Arrange the carrots around the lamb in the pan. Drizzle the remaining mustard mixture over carrots and onion in the pan. Roast for 30 mins for medium-rare or until cooked to your liking. Transfer the lamb to a serving platter. Cover with foil and set aside for 15 mins to rest. Transfer the onion and carrots to a serving platter. Cover to keep warm. Pour the pan juices into a small serving dish.
Step 4 Serve the lamb with the onion, carrots, pan juices and bread.

Lamb with caramelised onion and carrots

How to make Lamb with caramelised onion and carrots

Ingredients

Method