Rolled Leg of Lamb with Anchovy, Parsley and Lemon

Quicker to cook and easy to carve.

Hands-on time 40min. Cooking time about 1hr 25min. Serves 8, with leftovers

◆ 2kg (4½lb) boneless leg of lamb

◆ 100g (3½oz) fresh breadcrumbs

◆ 25g (1oz) anchovies in oil, drained and finely chopped

◆ 75g (3oz) capers, drained and roughly chopped

◆ 4 garlic cloves, 1 crushed, the rest peeled and halved

◆ 75g (3oz) sundried tomatoes, roughly chopped

◆ Zest and juice of ½ lemon

◆ Large bunch parsley, roughly chopped

◆ 2 large eggs, beaten

◆ Few sprigs rosemary

◆ 1tbsp olive oil

◆ 350ml (12fl oz) white wine for the gravy

◆ 2tbsp plain flour

◆ 600ml (1 pint) lamb or chicken stock

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

2 Make a stuffing: in a bowl, mix together breadcrumbs with anchovies, capers, crushed garlic, sundried tomatoes, lemon zest, parsley and eggs. Season well with black pepper.

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 meat, leaving a slight border around the edges. Fold shortest edges in to enclose the stuffing. Roll meat from one short end to the other and secure with string at 3cm (1¼in) intervals. Make slits in lamb and poke in remaining halved garlic cloves and rosemary sprigs.

5 In a bowl, mix oil with lemon juice. Put lamb into roasting tin, brush with oil mixture; season. Pour wine into tin with 150ml (¼ pint) water and roast for 15min per 450g (1lb) for medium rare or 20min for more well done.

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

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

PER SERVING 550cals, 65g protein, 26g fat (10g saturates), 11g carbs (1.6g total sugars), 1.6g fibre