Saffron Honey Roasted Lamb with Caramelized Onions
Indulge in the rich flavors of Saffron Honey Roasted Lamb with Caramelized Onions! This succulent leg of lamb is marinated in a delightful blend of honey, lemon, and saffron, ensuring a tender and juicy roast. Slow-cooked to perfection, it’s topped with caramelized onions that add a savory touch. Ideal for special occasions or family gatherings, this dish is sure to impress with its vibrant flavors and stunning presentation. Serve it with a luscious saffron honey gravy for an unforgettable dining experience!
Marinade Ingredients:
60ml (¼ cup) olive oil
45ml (3 tablespoons) honey
60ml (¼ cup) lemon juice
Zest of 1 lemon
1 clove garlic, finely minced
10ml (2 teaspoons) cumin seeds, toasted
½ teaspoon fennel seeds, toasted
1½ teaspoons ground coriander
½ – 1 teaspoon dried red chili flakes (to taste)
A pinch of saffron threads, steeped in 1 tablespoon hot water
1½ teaspoons sea salt flakes
Freshly ground black pepper
For the Lamb:
2.5 – 3kg leg of lamb (preferably free-range)
3 red onions, peeled and cut into wedges
1 garlic bulb, halved
3 bay leaves
125ml (½ cup) chicken stock
Olive oil for roasting
Salt and freshly cracked black pepper
Instructions:
1. Prepare the Marinade:
In a small mixing bowl, combine olive oil, honey, lemon juice, lemon zest, minced garlic, toasted cumin seeds, fennel seeds, ground coriander, chili flakes, saffron with its water, sea salt, and freshly ground black pepper. Mix thoroughly.
2. Marinate the Lamb:
Rub the marinade over the entire leg of lamb. Place the lamb in a non-metallic dish, cover tightly, and refrigerate overnight for maximum flavor infusion.
3. Preheat & Prepare to Roast:
The next day, bring the lamb to room temperature. Preheat your oven to 180°C (350°F).
In a large roasting tin, arrange the onion wedges, halved garlic bulb, and bay leaves. Drizzle with olive oil and lightly season with salt and pepper.
4. Roast the Lamb:
Place the lamb on top of the onions, fatty side down, and sprinkle with a bit more salt. Pour the chicken stock into the tin, cover the lamb loosely with foil, and roast for about 2½ hours.
5. Finish Roasting:
Remove the foil, flip the lamb so the fatty side is facing up. Roast uncovered for another 50-60 minutes. For a crisp, golden top, increase oven temperature to 220°C (425°F) and roast for an additional 15-20 minutes.
6. Rest the Lamb:
Remove the lamb from the oven and cover with foil, letting it rest while you prepare the gravy.
7. Make the Gravy:
Place the roasting tin with the juices on the stovetop over high heat. Reduce the liquid until thickened. For a thicker consistency, mix a little cornflour with water to create a slurry, then whisk it into the pan juices. Simmer until the gravy becomes rich and glossy. Adjust seasoning with salt or a squeeze of lemon juice.
8. Serve:
Gently reheat the lamb with the gravy before serving. Enjoy this tender, slow-roasted lamb paired with the rich saffron honey sauce.
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