Slow-Roasted Lamb With Peppery Salad And Mint Vinaigrette - cooking recipe

Ingredients

2 None red onions, skin left on, washed, each slice into thirds
4 sprigs fresh rosemary
1 None leg of lamb (4 1/2 lbs)
8 cloves garlic, peeled
None None Olive oil, for drizzling
None None Roast potatoes, to serve
None None FOR THE PEPPERY SALAD
4 oz arugula
4 oz watercress
1 lb green beans, trimmed and blanched
1/2 cup fresh mint leaves
4 oz feta cheese, crumbled
1/2 cup hazelnuts, toasted (optional)
None None FOR THE MINT VINAIGRETTE
1/2 cup fresh mint leaves
2 None lemons, juiced
1 clove garlic
1 tsp sugar
None None Olive oil

Preparation

Preheat the oven to 300\u00b0F. Place onions and rosemary in a roasting pan; place the lamb on top.
Use a small, sharp knife to cut 8 slits in the lamb and insert garlic cloves. Sprinkle generously with sea salt and drizzle liberally with oil. Roast for 4 hours, or until meat is falling off the bone.
For the salad, combine all ingredients in a large bowl. Season well with ground black pepper.
For the vinaigrette, blend all ingredients, except oil, until smooth. With the motor running, pour in enough oil (about 1/2 cup) to form an emulsion. Season with salt and black pepper. Drizzle over salad.
Serve lamb with peppery salad and roast potatoes.