Ingredients
- 150 gr. stale rustic bread
- 50 ml Prosecco
- olive oil
- 1 lemon
- 4 cloves of garlic
- 1 dried red chilli
- 30 gr. 1 bunch of fresh mint
- 4 anchovy fillets in oil , from sustainable sources
- 1 tablespoon baby capers in brine
- 2500 gr. 1 large butterflied leg of higher-welfare lamb , boned but shank bone left in
Method
- Preheat the oven to 200 ºC.
- Tear the bread into rough 2 cm chunks and place in a food processor, then pour over the Prosecco, drizzle with 1 tablespoon of oil, finely grate in the lemon zest and squeeze in the juice.
- Season generously with sea salt and black pepper, then leave to soak for 10′.
- Peel the garlic and roughly chop with the chilli, pick the mint leaves, and add to the processor with the anchovies and capers.
- Pulse into crumbs, then taste and season to perfection, if needed.
- Lay the lamb leg on a board, skin side down.
- Massage all over with a pinch of salt and pepper, then spoon over the stuffing in an even layer.
- Roll up the leg meat to seal the filling inside, then tie at regular intervals with six lengths of string to make sure the stuffing is secure.
- Place straight on to the bars of the oven, with a tray underneath to catch the juices.
- Roast for 70′, or until the lamb is golden, yet still blushing and pink in the middle, cook for a further 10 – 15′ if you prefer your lamb well done.
- Rest for 5′, while you simmer the tray of drippings on a medium heat with a little water, stirring to pick up any nice sticky bits.
- Slice the lamb and spoon over the tray juices.
- Beautiful served with roast potatoes and seasonal veg.