Recipes: Lunch is served!

While the Easter weekend might be a little different, you can still enjoy a delicious feast

Rolled leg of lamb with anchovy, parsley and lemon

A boned and rolled lamb leg makes carving much easier and is quicker to cook.

Serves 8 with leftovers

Prep time: 40min,

plus resting

Cook time: About 1hr 25min

2kg boneless leg of lamb 100g fresh breadcrumbs 25g anchovies in oil, drained and finely chopped

75g capers, drained and roughly chopped

4 garlic cloves, 1 crushed the rest peeled and halved 75g sundried tomatoes, roughly chopped

Juice and zest of 1/2 lemon Large bunch parsley, roughly chopped

2 large eggs, beaten

Few sprigs of rosemary 1tbsp olive oil

350ml white wine

FOR THE GRAVY:

2tbsp plain flour 600ml lamb or chicken stock

1 Remove lamb from fridge an hour before cooking. Make a note of the weight to calculate the cooking time later. Preheat oven to 200°C (180°C fan)/mark 6.

2 In a medium bowl mix together the breadcrumbs with the anchovies, capers, the crushed garlic clove, sundried tomatoes, lemon zest, parsley, beaten eggs and plenty of black pepper. There’s no need to season with salt as the anchovies and capers are naturally salty.

3 Put lamb on to a chopping board, skin-side down. Gently cut into the leg at the thinnest part and open out like a book, without cutting through the meat to the board. Cover with clingfilm and bash a little with a rolling pin to flatten evenly.

4 Spread stuffing on to the meat, leaving a slight border around the edges. Fold the shortest edges in to enclose the stuffing. Roll meat from one short end to the other as best you can and secure with string at regular 3cm intervals. Make slits in the lamb and poke in the remaining halved garlic cloves and rosemary sprigs.

5 In a small bowl, mix the oil with lemon juice. Put lamb into a roasting tin, brush with oil mixture and season well. Pour wine into the tin, along with 150ml water and roast for 15min per 450g for medium rare or 20min for more well done. You may need to add more water to the roasting tin during the cooking time.

6 Take out and rest on a board, covered with a tent of foil, for up to 40min.

7 For the gravy, remove any loose stuffing from the tin to serve with lamb and stir flour into remaining juices to form a thick paste. Cook, stirring, for 2min over a medium heat. Gradually whisk in stock until no lumps remain, bring to the boil and stir for 5min or until thickened. Serve the lamb in slices with the gravy and your favourite potatoes.