Method:

Preheat your oven to 180° C. Remove your lamb from the refrigerator and allow to reach room temperature on the bench.

Place the red onion slices, shallots and garlic heads in a roasting pan large enough to accommodate the lamb carvery leg. Pour 1 1/2 cups of verjuice or water into the base of the pan. Add thick slices of lemon rind. Using a sharp knife, make deep slashes in the top (fleshy side) of the lamb leg, about 2cm apart.

Combine the fresh herbs, crushed garlic, coriander seeds, salt and pepper in a food processor. Add the lemon and lime juice and drizzle in a little olive oil to combine.

Sit the lamb leg on top of the garlic head slices and onion. Rub the herb mixture into the lamb, massaging it into the cuts you have made. Drizzle the honey over then top then add a little good quality balsamic vinegar. You may wish to add a little more honey if you think fit.

Roast your lamb for approximately 1 hour and 30 minutes or until done to your liking. Remove from the oven and allow to rest for at least 20 minutes in a warm place while you make a delicious jus from the pan juices. You can add white wine or verjuice and a little vegemite to this dish to make a wonderful sauce. Squeeze the roasted garlic into the jus and serve the shallots with the red onion slices alongside the meat.

Chef’s Tip: To easily remove skins from shallots, soak in boiling water for 15 minutes. Skins then can be pulled away easily.