Clodagh McKenna Herbert on Instagram: "This is how I roast my Easter Lamb every year…. 💛 Beautiful lamb from @pipersfarm 💚 EASTER ROAST LAMB with rosemary and anchovy butter Serves 6 INGREDIENTS: 1 leg of lamb (bone in, approx. 2kg/4lb) 6 garlic cloves (halved lengthways) 3 sprigs of rosemary 3 red onions, quartered Rosemary and anchovy butter 100g butter, softened 2 tbsp fresh rosemary, finely chopped 10 anchovies, finely chopped Zest of 1 lemon Sea salt and freshly ground black pepper METHOD

Roast Lamb & Potatoes 🍖🥔 ‎ Lamb: - 2-2.5kg lamb shoulder (bone in) - 2 red onions, quartered - 5 whole garlic cloves - 2 sprigs rosemary - 2 sprigs thyme - stock to cover bottom of dish - 4 chopped garlic cloves - chopped rosemary and thyme - salt and pepper - olive oil Potatoes: - 6-8 potatoes, chopped - 3 chopped garlic cloves - chopped rosemary and thyme - beef tallow Method: - add chopped onions, garlic cloves, herbs and stock to a roasting dish - place lamb on top, drizzle with olive oil

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