Pink peppercorn lamb with balsamic onions

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.

Print Recipe

Pink peppercorn lamb with balsamic onions

Serves: 6

Prep Time: 20 minutes Total Time: 2 hours

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

1

Preheat the oven to 150°C.

2

Combine crushed garlic, thyme and peppercorns in a small bowl. 

3

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. 

4

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.

5

Add carrots to another roasting pan; drizzle with 1 tablespoon of oil. 

6

Roast lamb and carrots, uncovered, for 1 hour 40 minutes or until lamb is cooked as desired. 

7

Add garlic to carrots, drizzle with remaining oil; roast alongside lamb, for the last 20 minutes of cooking.

Balsamic onions 

8

Bring vinegar and mustard to the boil in a small saucepan. 

9

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 

10

Combine parsley, thyme, capers, garlic, oil and vinegar in a food processor and blend until well mixed.

11

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.

12

Add balsamic onions to the carrot mixture; toss to combine. 

13

Serve lamb with carrot mixture, salsa verde and extra peppercorns. 

Made this pink peppercorn lamb with balsamic onions ? Tag us @foodandhomesa #cookingwithFH on Instagram!

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Feature image: Aremedia