Lamb with Roasted Red Onions and Basil (Nigellissima)
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Ingredients
- 2 Lamb leg steaks
- 3 red onions
- 3 tbsp olive oil
- ½ tsp fennel seeds
- ½ tsp sea salt
- 1 tsp balsamic vinegar
- A handful of basil leaves
Details
servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preheat oven to 200C.
Step 2
Tip the quartered onions into a roasting tin, pour the olive oil over them, then scatter with fennel seeds, tossing the onions in the tin to coat them thoroughly; then put the tin in the oven for 1 hour, by which time the onions should be soft and cooked through.
Step 3
Meanwhile brush the lamb with olive oil and season well. Place in the oven about 20 minutes before the onions are cooked, everything should be ready at the same time.
Step 4
Remove the onions from the oven, sprinkle with the salt and drizzle the balsamic vinegar over the onions, then toss them gently and leave them to come to room temperature, though you can eat this hot if you prefer.
Step 5
On serving, add the basil leaves, torn from their stems, and toss again, seasoning to taste. There is a lot of basil, but think of it as a salad leaf, here, not mere decoration.
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