Roast Leg of Lamb with Sweet Onion Marmalade

Ingredients:

For the marinade:

2 tablespoons coriander seeds
2 stems rosemary, de-stalked
1 clove garlic, peeled
2 red chilies, with or without seeds
1 1/2 tablespoons sea salt flakes
Freshly ground black pepper
1 tablespoon dark Demerara sugar
1/4 cup extra virgin olive oil

For the roast:

Extra virgin olive oil
2.5 kg free-range leg of lamb
4 onions, peeled and cut into wedges
1 whole garlic bulb, halved
3 stems thyme
1/4 cup chicken stock
3 tablespoons dark Demerara sugar
2 tablespoons balsamic vinegar
Salt and cracked black pepper

Method:

1. To make the marinade, toast the coriander seeds in a dry pan for several minutes until they become fragrant.

2. Place all the marinade ingredients – except the olive oil – in a spice grinder, or mortar and pestle. Pulse or grind until fine. Combine the spices with the olive oil.

3. Massage the spice marinade into the lamb, then place it in a non-metallic dish and cover with cling film. Refrigerate overnight.

4. Remove the lamb from the fridge and bring up to room temperature. Preheat the oven to 180 degrees Celsius.

5. Place the onions, garlic and thyme in a large roasting tin. Drizzle with olive oil, then season with salt and pepper. Place the leg of lamb on top of the onions, with the fatty side facing down. Cover the lamb loosely with foil and roast for two and a half hours.

6. Remove the foil and turn the lamb over. Add the Demerara sugar and balsamic vinegar to onions. Stir through to combine. Roast for a further one hour, uncovered. Increase the heat to 220 degrees Celsius and cook for about 20 minutes.

7. Remove the leg of lamb and garlic bulb halves from the roasting tin. Cover with foil and set aside to rest.

8. Place the roasting tin with the onions on the hob. With the heat on high, reduce the pan juices until sticky. Add more black pepper and adjust seasoning if necessary.

9. Return the leg of lamb to the pan and heat through. Serve with root vegetable sides and rosemary roast potatoes.