Caramelised Onion And Olive Roasted Lamb | Donna Hay

Ingredients

• 6 sprigs rosemary
• 1 x 1kg lamb leg, boned, flattened and trimmed+
• sea salt and cracked black pepper
• 1 cup (340g) store-bought caramelised onion relish
• ½ cup (75g) pitted olives, crushed
• 1 tablespoon rosemary leaves, extra
• 5 anchovy fillets, roughly chopped
• 1 tablespoon extra virgin olive oil