Add sliced onion to top of the baking paper.
1 onion
add the chopped tomato, lemon zest and extra herbs to the onion along with the spring onion and olives
1 spring onion, chopped, 1 tomato, chopped, 1 zest of one lemon, small bunch oregano, Add extra fresh herbs to base of onion and tomatoes
In a small blender attached with a blade add two sprigs of thyme, butter, garlic, splash of olive oil, salt, pepper, rosemary, and sage.
3 cloves, garlic,, 70 g butter,, 3 tbls olive oil, 6-12 Sage leaves, 2 thyme, sprigs about 5cm long, 6 Rosemary, sprigs about 3cm long, 3 mint leaves sprigs about 3cm
blitz until the butter is smooth. Add more Olive Oil if necessary. Season with salt and pepper
Add salt and pepper to the lamb and cover with the herb butter piercing holes in the lamb to ensure the butter seeps into the lamb when cooking Place the lamb on top of the onion and tomato and add the olives and wine or water Cover with baking paper and bake in a preheated oven at 120°C for 3 -3½ hours. Check to see it it is pull apart ready. Rest the lamb and pull apart when ready to serve with with greek salad, humus, tzatziki, and pita breads. 1 small roast lamb with bone +-1.6kg - 1.8kg, 16 pitted, olives, Calamata, 175 ml white wine
