1 kilogram leg of lamb, boned and butterflied
3 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons finely chopped rosemary
2 tablespoons capers
1 tablespoon Dijon mustard
zest and juice 1 lemon
sea salt and freshly ground pepper
3 large red onions, peeled
3 large carrots, peeled, cut into thick batons
1 cup large green or black olives olive oil
1 cup white wine
Marinade: Place all the ingredients in a food processor and blend. Put the lamb in a large shallow dish and pour over the marinade, rubbing it onto both sides of the meat. Cover and refrigerate for up to 24 hours. Remove from the fridge 1 hour before cooking.
Preheat the oven to 200 ̊C.
Cut the onions into 6 wedges through the root. Place on a large lipped baking tray with the carrots and olives, toss with olive oil and season well. Roast for 20 minutes, turning occasionally.
Heat a large sauté pan with a little olive oil. Take the lamb out of the marinade and scrape the excess marinade back into the dish. Season well and brown the lamb on both sides. Cut the lamb into two pieces if it won’t fit into your sauté pan. Move the vegetables to one side of the dish and place the lamb, skin side down, alongside.
Pour the wine into the sauté pan and scrape in the excess marinade. Bring to the boil and simmer for 1 minute then tip over the lamb and vegetables. Roast for 20 minutes, turn over and roast for a further 10-15 minutes. Cooking time will depend on the thickness of the lamb. Transfer to a large plate, cover loosely and rest for 15 minutes. Cover the vegetables to keep warm.
To serve: Slice the lamb thinly against the grain. Arrange on serving plates along with the roast vegetables. Spoon over any pan and resting juices.