Breast of lamb baked with onions

Fruit and vegetables

1.6 kg/3lb 8oz onions, thinly sliced
2 tbsp chopped fresh parsley

Tins, packets and jars

2-3 tbsp anchovy essence (or several finely chopped anchovies), or to taste

Cooking ingredients

fine salt and freshly ground white pepper
2 tbsp dripping or vegetable oil
1 bay leaf
1 tbsp red wine vinegar

Meat, fish and poultry

1.6 kg/3lb 8oz lamb breast, boned, rolled and tied with kitchen string

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