Breast of Lamb with Onions.

Preheat your oven to 120/150 Degrees depending on the size of your joint of lamb (look up cooking times - I found these temps fine for a small and large joint on a 2/3 hour roast.
Season your lamb breast, which should be rolled and tied with string with salt and white pepper.
In a casserole heat a couple of table spoons of oil until hot and colour the lamb breast on all sides until golden.
Remove the casserole from the heat and spoon almost all of the oil and fat released by the lamb out of the dish.
Cover the base of the casserole with finely sliced onions and place the lamb breast on top, tucking a bay leaf under the breast.
Surround the breast with more onions, cover with a piece of wet grease proof paper if you wish, greased side down, put on the lid and place in the oven.
After an hour check and slide any onion sticking to the side down into the base of the casserole, repeat this again after two hours.
The breast is cooked when you can slide a sharp knife or skewer into it with little resistance.
When cooked remove from the casserole and place in a baking dish, cover with foil and return to the oven with the heat turned off to rest.
Strain the liquid from the onions into bowl and reserve.
After discarding the bay leaf return the onions to the casserole then spoon any fat from the surface of the liquid and return the liquid to the casserole.
Add a dash of red wine vinegar and a finely chopped anchovy fillet (or a teaspoon of anchovy essence).
Place on the hob and simmer until the cooking liquor has reduced by half then stir in a handful of finely chopped parsley and any juices from the resting meat.
Chop the lamb into think slices and serve on a bed of onions.