- 2kg (4lb) leg of lamb on the bone
- 4tbsp flat-leaf parsley, chopped
- 2 anchovies, chopped
- 3 cloves garlic, crushed
- 2tbsp salted capers, rinsed
- 1tbsp grated lemon zest
- 2 teacups fresh breadcrumbs
- 2-3tbsp extra virgin olive oil, plus extra for drizzling
- Rocket or baby spinach leaves
- 1 lemon, cut into quarters
- Heat the oven to 220°C (gas mark 7). Holding the leg of lamb with the thickest end towards you, cut right through the meat at right angles to the bone, in finger-width intervals. The effect should resemble steaks hanging off a bone.
- Combine the parsley, anchovies, garlic, capers, lemon zest and breadcrumbs in a bowl. Add the olive oil and combine the mixture into a soft, mushy paste with your hands. Push the stuffing between the lamb slices, and tie the whole leg back into shape with kitchen twine.
- Place in a roasting dish, drizzle with oil and roast for 20
mins, then reduce the heat to 170°C (gas mark 3) and cook for 1
hour. Transfer to a plate, cover with foil and rest for 15 mins.
Strain the juice into a bowl and spoon off any surface fat. Remove
the string and carve
the lamb parallel to the bone. Drizzle with juice and scatter over the rocket or spinach. Serve with lemon wedges.
Avoid ready-made breadcrumbs; the best are home-made. Simply whizz stale white bread (crusts removed) in a food processor for a few seconds until coarse.