Ingredients
- 2.5kg leg of lamb, bone in
- A glug of olive oil
- 1 bulb of garlic, torn apart and lightly crushed
- 3 sprigs of rosemary
- Salt and black pepper
- 1.5kg onions, peeled and quartered
- 100g stoned black olives
- 100g stoned green olives
- 50g tin anchovy fillets, chopped
- 1 tbsp honey
- 3 tbsp red wine vinegar
- Flat parsley, chopped
1 Pierce the lamb in numerous places with a small knife then put it into a large bag (I use a bin bag), along with the olive oil, garlic, rosemary, salt and pepper.
2 Scrunch everything together vigorously then wrap the bag in itself to form a seal for the marinade. Place in the fridge for a few hours or overnight if possible.
3 Preheat the oven to 185 degrees.
4 Place the lamb in a roasting tray with a little more olive oil and roast for one hour.
5 Add the onions into the tray and coat thoroughly with the olive oil and lamb juices then return to the oven for 45 minutes. If it looks a little dry add more oil. It's important to turn the onions periodically as they cook to get an even caramelisation.
6 Transfer the lamb to another tray and allow it to rest under foil for 30 minutes.
7 Put the original roasting tray with the onions on the hob over a gentle heat then add the olives, anchovies, honey, vinegar and parsley, then season and keep it warm.
8 Add any resting juices from the lamb to the onions. Carve and plate the lamb.
