This is my favourite way to roast lamb. The brine/marinade (prepare the day before cooking) adds a huge amount of flavour and the sweetness of the apple gives the lamb a lovely caremelised coating.
1 brown onion, peeled
1 small apple
juice of 1 lemon
1/4 cup gin
1/4 cup olive oil, plus 2 tbsp olive oil for drizzling
1 1/2 tsp salt
1/2 cup roughly chopped oregano
1.5kg easy carve lamb leg
2 large red onions, cut into chunks
3 heads baby cos lettuce, halved
1. In a food processor or blender, process the onion, apple, lemon juice, gin, 1/4 cup olive oil and salt to a smooth paste. Mix through the chopped oregano and combine with the lamb in a large press-seal bag and refrigerate overnight.
2. Heat your oven to 180C (fan-forced). Place the lamb in an oiled roasting tray with the red onion chunks and drizzle over a little more olive oil. Place as much of the puree from the marinade over the lamb as the tray will hold. Roast for 75 minutes for medium rare or 90 minutes for medium-well done. Add the lettuce halves 30 minutes before the end of cooking, drizzle them with a little more olive oil and season with a little salt.
3. Rest the lamb in a warm place loosely covered with aluminium foil for 15 minutes, then carve and serve.