Savoury and succulent, Emerald Isle Lamb is a traditional Easter meal for friends and family.

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

Instructions
Pierce the lamb in numerous places with a small knife then put it into a large bag, along with the olive oil, garlic, rosemary, salt and pepper. 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. Preheat the oven to 185 degrees. Place the lamb in a roasting tray with a little more olive oil and roast for one hour. 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 caramelzation. Transfer the lamb to another tray and allow it to rest under foil for 30 minutes. 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. Add any resting juices from the lamb to the onions. Carve and plate the lamb.

Cásca sásta!