• Spice Rub:
  • 2 tsp Gregg's Whole Cumin Seeds
  • 2 tsp Gregg's Whole Coriander Seeds
  • 4 cloves garlic, crushed
  • 1 tsp Gregg's Rubbed Rosemary
  • 2 tsp Gregg's Ground Sumac Blend
  • 1 tsp salt
  • Zest from ½ orange
  • 1 Tbsp olive oil

  • 2 red onions, cut into wedges
  • 1-1.2 kg leg lamb, bone in and shank removed
  • ½ cup white wine
  • 1 ½ cups lamb or chicken stock

  • Gremolata:
  • ¼ cup tightly packed parsley leaves
  • ¼ cup tightly packed mint leaves
  • 2 cloves garlic, finely chopped
  • Zest from ½ small lemon
  1. Preheat oven to 130°C (fan assisted).
  2. To make the spice rub: Crush the Gregg’s Whole Cumin Seeds and Gregg’s Whole Coriander Seeds with a mortar and pestle or in a spice grinder. Transfer to a small bowl. Add crushed garlic, Gregg’s Rubbed Rosemary, Gregg’s Ground Sumac Blend, salt, orange zest and olive oil. Mix together to form a spice paste.
  3. Place the red onions into a small covered roasting dish.
  4. Score the lamb fat layer and sit the lamb on the onions. Rub the spice paste into the lamb. Pour the wine and stock around the base of the lamb. Cover dish with foil and then place the lid on top. Cook for 5 – 5 ½ hours or until the meat is falling from the bone.
  5. When the lamb is cooked lift it out of the roasting dish and keep warm. Tip the onions and stock into a saucepan. Bring to the boil and allow to reduce a little. If needed, use a little cornflour or gravy granules pre-mixed with a little cold water to help thicken.
  6. To make the gremolata: Finely chop the mint and parsley together. Mix with the garlic and lemon zest.
  7. To serve: Pull the lamb from the bone. Scatter over the gremolata and serve with the onion sauce and Parmesan Popovers or any of your favourite side dishes and vegetables.

Top Tips

  • The lamb can be cooked in a slow cooker on low for 5 - 6 hours. Reduce the stock to 1 cup if using the slow cooker.
  • Reducing the stock left after cooking will intensify the flavour of the sauce. Adding a little cornflour or gravy granules will thicken the sauce. Depending on how much you reduce the stock, thickening may not be required.
  • To freeze: Cooked lamb can be cooled and frozen in airtight container. Thaw and re-heat. Cooked frozen meat should only be reheated once.

Swap it out

  • Replace the white wine with ½ cup extra of stock.

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