Directions

1. Preheat your oven to 180°C Fan Bake.
2. Butterfly the leg of lamb.
3. Peel the onions, trim the top and bottom, then slice into 3 chunky rings through the middle.
4. Place the onion rings in the base of your baking dish.
5. Place the butterflied lamb on top of the onions, skin side up, and drizzle with olive oil.
6. Season generously with Man Grind Salt Flakes, Out the Gate, and scatter over the rosemary.
7. Roast for around 24 minutes for medium.
8. Remove from the oven, cover with foil, then place a tea towel over the foil, and rest for 15 minutes.
9. Drizzle the remaining pan juices over the lamb and serve with your favourite sides.