Slow-Roasted Lamb With Peppery Salad And Mint Vinaigrette

• 2 None red onions, skin left on, washed, each slice into thirds
• 4 sprigs fresh rosemary
• 1 None leg of lamb (4 1/2 lbs)
• 8 cloves garlic, peeled
• None None Olive oil, for drizzling
• None None Roast potatoes, to serve
• None None FOR THE PEPPERY SALAD
• 4 oz arugula
• 4 oz watercress
• 1 lb green beans, trimmed and blanched
• 1/2 cup fresh mint leaves
• 4 oz feta cheese, crumbled
• 1/2 cup hazelnuts, toasted (optional)
• None None FOR THE MINT VINAIGRETTE
• 1/2 cup fresh mint leaves
• 2 None lemons, juiced
• 1 clove garlic
• 1 tsp sugar
• None None Olive oil

1. Preheat the oven to 300u0b0F. Place onions and rosemary in a roasting pan; place the lamb on top.
2. Use a small, sharp knife to cut 8 slits in the lamb and insert garlic cloves. Sprinkle generously with sea salt and drizzle liberally with oil. Roast for 4 hours, or until meat is falling off the bone.
3. For the salad, combine all ingredients in a large bowl. Season well with ground black pepper.
4. For the vinaigrette, blend all ingredients, except oil, until smooth. With the motor running, pour in enough oil (about 1/2 cup) to form an emulsion. Season with salt and black pepper. Drizzle over salad.
5. Serve lamb with peppery salad and roast potatoes.

red onions, rosemary, lamb, garlic, olive oil, potatoes, salad, arugula, watercress, green beans, mint leaves, feta cheese, hazelnuts, mint vinaigrette, mint leaves, lemons, clove garlic, sugar, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/36379 (may not work)