This is a very low fuss roast that you can prepare quickly and then pop in the oven and leave for a few hours with no worries allowing you to get on with your day.

I like a boneless leg of lamb because they are much easier to roast evenly throughout .. and because they offer such a great opportunity to add another flavor into the dish by stuffing the piece of meat. I always have some olive tapenade in my fridge which made coating the inside of the lamb with it an easy choice.

The onions add a a great sweet flavor to the meal.

Let the lamb sit for at least an hour in the fridge or overnight with the olive tapenade to soak the flavors before popping it into the oven.

1 boneless leg of lamb

1 cup of olive tapenade recipe here

olive oil

salt and pepper

string for tying up the leg

2 - 3 big onions

1 - 1 ½ lbs little potatoes

Feeds about 8 people

Oven at 300F when you’re ready to roast.

Open up the butterflied lamb leg and sprinkle salt and pepper on the flesh. Then coat with the olive tapenade. 

Tie up the lamb so that the olive tapenade stays inside the center of the butterflied leg. You’ll find that some escapes so just pat it back in and with any leftovers you can spread it over the outside skin of the leg.

Salt and pepper the leg on the outside.

Let the leg now sit for an hour or up to overnight in the fridge. (If you do the latter pull it out about 30 mins before putting it into the oven to get to room temp).

Slice the onions into big chunks. Layer those on the bottom of the roasting pan and toss with some salt and pepper. If you have some balsamic vinegar at hand, adding a dash of that always adds to the flavor of slow roasted onions but it’s not necessary. Now lay the lamb on top of the onions.

Pop in the oven and let roast for 2 ¼ hours. Pull out the lamb and add the potatoes to the roasting pan, tossing them so they are coated in any of the oils that have come off the lamb. (Of course you can roast these in a separate pan if that’s easier for you .. toss in olive oil or duckfat).

Now roast the lamb, onions and potatoes for a further 45 mins for a total of 3 hours for the lamb.

Pull out once the time is up and then let it rest for 15 mins or so. 

Lovely! Serve!