Serves 8
1. Preheat the oven to 220°c/Gas Mark 7.
2. Make the stuffing: finely chop 1 clove of garlic on a board. Add a good bunch of flat leaf parsley (stalks removed), 15-20 basil leaves, the leaves from 3-4 sprigs of tarragon, 1 tsp capers and 4-5 anchovy fillets.
3. Finely chop the whole lot together, mixing as you go. Transfer to a bowl and mix in a little mustard, sugar, lemon juice and black pepper, and enough olive oil to create a thickish paste.
4. Taste and adjust the seasoning. Spread the stuffing over the inner surface of a boned-out leg of lamb (a 3kg leg will feed about 8). Roll up the leg and secure with string
5. Roast it for 30 minutes. Mix a glass of white wine and a glass of water, pour over the meat, then reduce the heat to 160°c/Gas Mark 3 and roast for a further 15 minutes per 500g for medium meat – a little less if you like your lamb rare.
6. Leave it to rest in the turned-off oven for 20-30 minutes. Meanwhile, boil the pan juices to reduce them to an intense sauce, seasoning to taste. Carve the lamb into thick slices and serve with the sauce and chunks of roasted squash.
© River Cottage
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