Rosemary & Caramelised Onion Lamb Leg

• Meanwhile, trim green tops from Dutch carrots and scrub them clean. • Place carrots on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 15-20 minutes.

• While carrots are roasting, finely chop garlic. Pick rosemary leaves and finely chop. • In a medium bowl, combine garlic, rosemary, onion chutney, the balsamic vinegar and a drizzle of olive oil. • Season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily!

• Transfer lamb to a third lined oven tray. Spoon caramelised onion mixture over lamb. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 minutes (the lamb will keep cooking as it rests!).

TIP: If your oven only has two shelves, add the lamb to the tray with the Dutch carrots.

• While lamb is resting, trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 4-5 minutes. Season to taste.