Leg of lamb pissaladière

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.