Roast Leg of Lamb with Sweet Onion Marmalade

MARINADE:--
2 tbsp coriander seeds
2 stems rosemary, de-stalked
1 clove garlic, peeled
2 red chillies, chopped
2 tsp SIDS SALT & PEPPER
1 tbsp raw sugar
¼ cup rice bran oil
ROAST:--
2.5 kg leg of lamb
4 onions, peeled & cut into wedges
1 garlic bulb, halved
3 stems thyme
rice bran oil
SIDS SALT & PEPPER
¼ cup chicken stock
2 tbsp raw sugar
3 tbsp SIDS RASPBERRY VINEGAR

MARINADE: toast the coriander seeds in a dry pan for several minutes until fragrant.
Place SIDS SALT & PEPPER and all the marinade ingredients, except the oil, in a spice grinder or mortar and pestle. Pulse or grind until fine. Combine the spices with the oil.
ROAST: massage the spice marinade into the lamb, place in a non-metallic dish and cover with cling film. Refrigerate overnight.
Remove the lamb from the fridge and bring up to room temperature.
Preheat the oven to 180ºC.
Place the onions, garlic and thyme in a large roasting tin. Drizzle with olive oil and season with SIDS SALT & PEPPER. Place the leg of lamb with the fatty side facing down on top of the onions. Pour the stock in around the sides of the roasting tin. Cover loosely with foil and roast for 2½ hours.
Remove the foil and turn the lamb over. Add sugar and SIDS RASPBERRY VINEGAR to onions and stir through to combine. Roast for a further 1 hour, uncovered. Turn the heat up to 220ºC and cook for about 20 minutes.
Remove the leg of lamb and garlic bulb halves from the roasting tin and cover with foil. Set aside to rest.
Place the roasting tin with the onions on the hob. With the heat on high, reduce the pan juices until sticky. Add plenty of black pepper and adjust seasoning if necessary.
Return the leg of lamb to the pan and heat through. Serve with roast vegetable sides and rosemary roast potatoes.