Ingredients
- 2 legs of lamb
- 2 red onions
- Olive oil (EVOO)
- Salt
- Black pepper
- Rosemary (garnish)
For the sauce
- 1 dried chilli
- 100g white sugar
- 4 tbsp rice vinegar
- 3 cloves garlic
- 1 tblsp soy sauce
- Juice of half a lemon
- Salt
- Black pepper
Method
Preheat the oven to 180º C. Season the lamb with salt and freshly ground pepper. Place on a baking tray, drizzle with EVOO oil and roast in the oven for 40 minutes. Meanwhile, prepare the sauce.
Remove the chilli stalk and seeds and sauté in a pan with four tablespoons of hot water, the sugar, vinegar, crushed garlic, soy sauce, lemon and a pinch of salt. Bring to the boil, reduce the heat to the minimum and simmer for fifteen minutes.
Remove the lamb from the oven and transfer to a serving dish. Cut the onions into eighths and place them in the dish. Place the lamb (turned over) on top and roast for a further 40 minutes. Glaze the lamb with plenty of sauce and roast for a further ten minutes. Leave to rest for fifteen minutes.
Place the roast lamb on a platter with the onions and garnish with a few sprigs of rosemary. Serve with mashed or jacket potatoes.
