Step 1

Put the anchovies, 3 tbsp olive oil, capers, dried herbs, bay leaves, garlic, lemon zest and juice and plenty of salt and ground black pepper in a food processor, then whizz until smooth. (Alternatively, use a stick blender in a jug or pound in a pestle and mortar.) Spoon the mixture onto the lamb and rub it all over the meat. Leave to marinate in a large food bag or on a tray, covered, for at least 4 hours (preferably overnight) in the fridge.

Step 2

Heat the oven to 160°C/140°C fan/gas For the potatoes, heat a glug of olive oil in a frying pan and cook the onions over a gentle heat for 15 minutes or until soft and lightly caramelised.

Step 3

Meanwhile, peel and slice the potatoes as thinly as possible (using a mandoline, if you have one), then toss with the onions, tomatoes and olives. Tip into a big roasting tin (about 6cm longer than the leg of lamb) pour over the stock, squeeze over the lemon halves and add the squeezed-out shells to the tin. Sit the lamb on top, making sure all the marinade stays with it. Cover with a sheet of baking paper, then a layer of foil.

Step 4

Roast for 4½ hours, remove the foil and baking paper and drizzle over the honey, then return to the oven, uncovered, for 15 minutes to brown. Remove the lamb from the tin and set aside on a board or platter to rest. Return the tin with the potatoes to the oven for 10 minutes or until golden and lightly crisped.

Step 5

Sit the lamb on top of the potatoes, scatter with fresh oregano and thyme, spoon over the cooking juices, then serve with seasonal greens.