• 1½kg lamb leg, deboned and butterflied
  • 200ml white wine
  • 3 rosemary sprigs
  • 3 garlic cloves, bashed
  • 1 onion, roughly chopped
  • 2 bay leaves
  • 50ml olive oil
  • 200ml chicken stock
  • 400g broad beans, double podded
  • watercress, to serve


  • large bunch of flat-leaf parsley, finely chopped (stalks included)
  • small bunch of mint, leaves picked and finely chopped
  • 6 brown anchovies, finely chopped
  • 4 tbsp capers, drained and finely chopped
  • 1 lemon, zested and juiced
  • 1 tbsp white wine vinegar
  • 2 long shallots, finely chopped
  • 25g panko breadcrumbs
  • whole roasted carrots and skin-on roast potatoes, to serve


  • STEP 1

    Put the lamb, skin-side down, on a chopping board. Make slashes in the meat using a sharp knife, being careful not go all the way through – this will just help the marinade penetrate the meat and ensure the lamb is an even thickness. Season all over.

  • STEP 2

    Transfer the lamb to a large sealable food bag or large nonmetallic container or dish, scored-side down. Pour over the wine, then tip in the rosemary, garlic, onion, bay and 50ml of olive oil. Mix well or seal the bag and massage the marinade into the meat. Cover (if needed) and chill for 24 hours. Bring the lamb out of the fridge 1 hour before cooking, while you make the stuffing.

  • STEP 3

    Tip the parsley, mint, anchovies and capers into a bowl (or whizz in a food processor), then stir in the lemon zest and juice, the vinegar and shallots. Season well. Spoon 3 tbsp of the salsa verde into a small bowl. Add the panko breadcrumbs to the larger bowl of salsa verde, then stir 2 tbsp of olive oil into the smaller one – this will be used to serve later.

  • STEP 4

    Remove the lamb from the marinade, and add enough of the left-over marinade (about 50ml) to the large bowl of stuffing to soak into the breadcrumbs and bind the mixture. Keep any remaining marinade aside for later. Heat the oven to 200C/fan 180C/gas 6.

  • STEP 5

    Pat the lamb dry with kitchen paper and put on a chopping board, skin-side down. Spread the stuffing over the meat in an even layer. Working from one of the shorter sides, fold the meat over the stuffing, tucking it into the meat to seal. Tie four to six knots around the lamb using kitchen string to keep in place. Transfer to a roasting tin, season and drizzle with a little olive oil. Roast for 1 hour-1 hour 20 minutes or until the internal temperature reaches 60-65C on a meat thermometer for medium or 70C for well done, or until a metal skewer comes out hot to the touch when pierced into the middle of the lamb. Cover loosely with foil and rest for 30 minutes before carving.

  • STEP 6

    Put the reserved marinade in a pan with the stock and simmer for 5 minutes. Discard any rosemary, garlic, onion and bay, then add the beans and cook for 4-6 minutes, stirring frequently, or until the beans are tender and the stock has reduced. Transfer to a warm serving dish and serve alongside the lamb with the reserved salsa verde and some watercress, plus whole roasted carrots and skin-on roast potatoes, if you like.

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