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Easter Lamb with Garlic and Herbs (serves 4)

1 leg of lamb, about 2 kg
3 tbsp roughly chopped parsley
4 garlic cloves, chopped
2 anchovies, chopped
2 tbsp salted capers, rinsed
1 tbsp coarsely grated lemon rind
3 tbsp soft, fresh breadcrumbs
3 tbsp extra virgin olive oil
4 sprigs rosemary
extra olive oil for drizzling

Heat the oven to 220deg C. Hold the leg of lamb with its fleshiest
side towards you, and bravely slice directly through the meat four
or five times, about 2.5cm apart, almost to the bone - as if you
are cutting steaks but elaving them attached.

Mix the parsley, garlic, anchovies, capers, lemon rind and breadcrumbs
together in a small bowl and add the olive oil to make a mush.
Using your hands, push the paste between the slices. Tie the meat
back into shape with string. Scatter with rosemary sprigs and
drizzle with a little olive oil. Bake for 20 minutes at 200deg C,
then turn the heat down to 190 deg C and bake for another 45 minutes.
The lamb will cook faster than the normal roast because of the way
it is cut. Remove the lamb and leave it to rest under a sheet of
foil for 10 to 15 minutes. Strain the fat and juices into a small
bowl and spoon off as much fat as possible. Remove the string, and
carve across the lamb parallel to the bone so you get chunky fingers
of meat. Arrange on each warmed dinner plate, drizzle with the
juices, scatter a handful of dressed baby rocket leaves on top and


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