100
Cooking Time
20
Prep Time
5+
Serves
- Preheat the oven to 180°C / 160°C fan / Gas 4-5. Weigh the joint and calculate the cooking time: medium - 25 minutes per 450g / 500g plus 25 minutes or well done - 30 minutes per 450g / 500g plus 30 minutes.
- Line a roasting pan with two sheets of foil and place the lamb leg onto the foil. Mix together the gin and cranberry sauce and spoon this over the lamb.
- Scrunch the foil around the joint, but leave the top exposed. Place the joint in the preheated oven to roast and baste occasionally during cooking.
- Add the onions 45 minutes before the end of the final cooking time for the lamb.
- Meanwhile, cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell.
- Roughly chop the removed onion. In a pan heat butter and lightly fry the onion. Remove from heat and allow to cool slightly. Add the rosemary and sausage meat and combine together.
- Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden. Rest the joint for about 15 minutes.
- Serve with roasted potatoes, baked onions, seasonal vegetables and cranberry gin meat juices.
