Roast Stuffed Leg of Lamb

Ingredients:

75 g (3oz) Kerrygold butter

3 tbsp capers, drained and chopped

2 anchovy fillets, drained and chopped

1/2 bunch flat leaf parsley, chopped

2 sprigs rosemary, finely chopped

1 tsp chopped fresh thyme

2 garlic cloves, crushed

Salt and ground black pepper

1 leg of lamb, boned and rolled (get your butcher to do this)

3 long, thin leeks, halved horizontally

Directions:

1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.

2. Mix together the Kerrygold butter, capers, anchovies, parsley, rosemary, thyme and garlic. Season with salt and pepper.

3. Open out the boned leg of lamb on a work surface, fat side down. Spread the butter mixture over the meat, then lay the halved leeks to run along the middle of the lamb.

4. Roll the lamb back up and tie with string, or use butcher's elastic bands (ask for a few when you buy the meat).

5. Place the lamb in a roasting tin and roast for 1 1/2 hours or until cooked to your liking, basting from time to time.

6. Remove the lamb from the oven and cover with a sheet of foil. Leave to rest for at least 30 minutes before carving.