Pink peppercorn lamb with balsamic onions
Tasty dinner idea for the sweet and salty cravings!
PREP TIME 20 min | TOTAL TIME 2 hours | SERVES 6
INGREDIENTS
- 2 garlic cloves, crushed
- 8 sprigs fresh thyme, chopped
- 1 tbsp pink peppercorns, crushed, plus extra, to serve
- 1.7 kg boned leg of lamb
- ¼ cup olive oil
- 800 g baby (dutch) carrots, trimmed
- 1 garlic bulb, halved crossways
- ¾ cup pitted green olives, halved
Balsamic onions
- 1 tbsp balsamic vinegar
- 1 tbsp wholegrain mustard
- 2 tbsp vegetable oil
- 400 g baby onions, halved
Salsa verde
- 1 cup firmly packed fresh parsley
- 2 tsp fresh thyme leaves
- 2 tsp drained capers, rinsed
- 1 garlic clove, crushed
- ¼ cup olive oil
- 1 tbsp white wine vinegar
METHOD
PREHEAT the oven to 150°C.
COMBINE crushed garlic, thyme and peppercorns in a small bowl.
PLACE lamb on a chopping board, cut-side up; cover with plastic wrap, pound with meat mallet. Rub garlic mixture on the cut side of the lamb.
ROLL lamb tightly; tie with kitchen string at 2cm intervals. Place lamb in a large deep roasting pan; brush with 1 tablespoon of the oil.
ADD carrots to another roasting pan; drizzle with 1 tablespoon of oil.
ROAST lamb and carrots, uncovered, for 1 hour 40 minutes or until lamb is cooked as desired.
ADD garlic to carrots, drizzle with remaining oil; roast alongside lamb, for the last 20 minutes of cooking.
Balsamic onions
BRING vinegar and mustard to the boil in a small saucepan.
REDUCE heat; simmer, uncovered, for 5 minutes or until the glaze thickens slightly. Heat oil in a large frying pan over medium heat; cook onions, stirring, 10 minutes or until soft, brushing frequently with glaze.
Salsa verde
COMBINE parsley, thyme, capers, garlic, oil and vinegar in a food processor and blend until well mixed.
REMOVE lamb from the oven; cover with foil. Increase the oven to 200°C. Add the olives to the carrots; roast for 5 minutes or until heated.
ADD balsamic onions to the carrot mixture; toss to combine.
SERVE lamb with carrot mixture, salsa verde and extra peppercorns.
FOOD TEAM TIP: Dutch carrots are also sold as heirloom carrots; they are available from most supermarkets and greengrocers.
Pink peppercorn lamb with balsamic onions
Ingredients
- 2 garlic cloves, crushed
- 8 sprigs fresh thyme, chopped
- 1 tbsp pink peppercorns, crushed, plus extra, to serve
- 1.7 kg boned leg of lamb
- ¼ cup olive oil
- 800 g baby (dutch) carrots, trimmed
- 1 garlic bulb, halved crossways
- ¾ cup pitted green olives, halved
- Balsamic onions
- 1 tbsp balsamic vinegar
- 1 tbsp wholegrain mustard
- 2 tbsp vegetable oil
- 400 g baby onions, halved
- Salsa verde
- 1 cup firmly packed fresh parsley
- 2 tsp fresh thyme leaves
- 2 tsp drained capers, rinsed
- 1 garlic clove, crushed
- ¼ cup olive oil
- 1 tbsp white wine vinegar
Instructions
Preheat the oven to 150°C.
Combine crushed garlic, thyme and peppercorns in a small bowl.
Place lamb on a chopping board, cut-side up; cover with plastic wrap, pound with meat mallet. Rub garlic mixture on the cut side of the lamb.
Roll lamb tightly; tie with kitchen string at 2cm intervals. Place lamb in a large deep roasting pan; brush with 1 tablespoon of the oil.
Add carrots to another roasting pan; drizzle with 1 tablespoon of oil.
Roast lamb and carrots, uncovered, for 1 hour 40 minutes or until lamb is cooked as desired.
Add garlic to carrots, drizzle with remaining oil; roast alongside lamb, for the last 20 minutes of cooking.
Balsamic onions
Bring vinegar and mustard to the boil in a small saucepan.
Reduce heat; simmer, uncovered, for 5 minutes or until the glaze thickens slightly. Heat oil in a large frying pan over medium heat; cook onions, stirring, 10 minutes or until soft, brushing frequently with glaze.
Salsa verde
Combine parsley, thyme, capers, garlic, oil and vinegar in a food processor and blend until well mixed.
Remove lamb from the oven; cover with foil. Increase the oven to 200°C. Add the olives to the carrots; roast for 5 minutes or until heated.
Add balsamic onions to the carrot mixture; toss to combine.
Serve lamb with carrot mixture, salsa verde and extra peppercorns.
Made this pink peppercorn lamb with balsamic onions ? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Paprika lamb chickpea tray bake
https://www.foodandhome.co.za/recipes/paprika-lamb-chickpea-tray-bake
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.