Brown Butter Truffle Marinade
30ml (2 tablespoons) olive oil
45ml (3 tablespoons) Stonebarn Black Truffle Honey (Imported by The Truffle Lady SA)
60ml (1/4 cup) lemon juice
Zest of 1 lemon
1 clove garlic, finely minced
10ml (2 teaspoons) cumin seeds, toasted and crushed
½ teaspoon dried red chili flakes
1½ teaspoon sea salt flakes
Freshly ground black pepper
Olive oil, for roasting
2.5kg free-range leg of lamb
2 red onions, sliced into wedges
3 cloves garlic, bruised
125ml (1/2 cup) chicken stock
10ml (2 teaspoons) cornflour combined with 30ml cold water
Salt and cracked black pepper
To make the brown butter, place the butter in a small saucepan over medium heat. Stir from time to time until the butter is nutty and golden. Remove from the heat and pour the into a bowl to cool.
For the marinade, add all the remaining ingredients to the cooled butter and mix to combine. Rub the marinade into the lamb making sure the entire surface is covered. Place the lamb in a non-metallic dish, cover tightly, and chill overnight.
Before roasting, bring the meat up to room temperature. Preheat the oven to 180º C.
Place the onions and garlic in a large roasting tin. Drizzle with 2 tablespoons olive oil. Flake a little more salt over the lamb and place it on top of the onions. Cover with foil and roast for 2½ hours.
Remove the foil and baste the lamb with pan juices. Add the stock then return to the oven uncovered. Roast for a further 45 minutes.
Place the roasting tin on the hob. Add the cornflour slurry and stir through. Simmer until the gravy is thickened. In the meantime, turn the oven onto the grill. Baste the lamb with the pan gravy, then roast until the top is caramelized and charred around the edges.
Cover with foil and rest for 10 -15 minutes before carving. Serve with extra lemon wedges.