Pink peppercorn lamb with balsamic onions

A flavour-packed twist on the tradional roast.

  • 2 hrs cooking
  • Serves 6
  • Print
This flavour-packed low-carb lamb is a great way to freshen up your Sunday roast. We've served it with roasted carrots, balsamic onions and a fresh salsa verde for added oomph - but you can always add some perfect roast potatoes to add some extra carby goodness.
Looking for more favourite family roasts?


  • 2 cloves garlic, crushed
  • 8 sprigs fresh lemon thyme, chopped
  • 1 tablespoon pink peppercorns, crushed, plus extra, to serve
  • 1.7 kilograms boned leg of lamb
  • ¼ cup (60ml) extra virgin olive oil
  • 800 grams rainbow baby (dutch) carrots, trimmed
  • 1 bulb garlic, halved crossways
  • ¾ cup (90g) pitted green olives, halved
Balsamic onions
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons vegetable oil
  • 400 grams baby onions, halved
Salsa verde
  • 1 cup firmly packed fresh flat-leaf parsley
  • 2 teaspoons fresh lemon thyme leaves
  • 2 teaspoons drained capers, rinsed
  • 1 small clove garlic, crushed
  • ¼ cup (60ml) olive oil
  • 1 tablespoon white wine vinegar


  • 1
    Preheat oven to 150°C/300°F.
  • 2
    Combine crushed garlic, thyme and peppercorns in a small bowl. Place lamb on a chopping board, cut-side up; cover with plastic wrap, pound with meat mallet. Rub garlic mixture on cut side of lamb. Roll lamb tightly; tie with kitchen string at 2cm (¾-inch) intervals. Place lamb in a large deep roasting pan; brush with 1 tablespoon of the oil.
  • 3
    Place carrots in another roasting pan; drizzle with 1 tablespoon of oil. Roast lamb and carrots, uncovered, for 1 hour 40 minutes or until lamb is cooked as desired. Add garlic to carrots, drizzle with remaining oil; roast alongside lamb, for last 20 minutes of cooking.
  • 4
    Meanwhile, make balsamic onions and salsa verde.
  • 5
    Remove lamb from oven; cover with foil. Increase oven to 200°C/400°F. Add olives to carrots; roast for 5 minutes or until heated.
  • 6
    Add balsamic onions to carrot mixture; toss to combine. Serve lamb with carrot mixture, salsa verde and extra peppercorns.
Balsamic onions
  • 7
    Bring vinegar and mustard to the boil in a small saucepan. Reduce heat; simmer, uncovered, for 5 minutes or until glaze thickens slightly. Heat oil in a large frying pan over medium heat; cook onions, stirring, 10 minutes or until soft, brushing frequently with glaze.
Salsa verde
  • 8
    Blend or process ingredients until well combined. Season to taste.


Rainbow baby carrots are also sold as heirloom carrots; they are available from most supermarkets and greengrocers.

More From Women's Weekly Food