Spring roasts

Welcome the new season with these lighter centrepieces, ideal for the long Easter weekend

- ANNA GLOVER

Rolled lamb leg with saba Verde stuffing

Salsa verde has it all: it's fresh, zingy, vibrant, and pairs so well with lamb, making it a zesty alternative to your usual stuffing. Don't forget the white wine marinade here, too it's a game-changer when it comes to making succulent, flavourful lamb, and doubles up to braise the beans.

1 HOUR 40 MINUTES + 24 HOURS MARINATING SERVES 4-6 EASY

• lamb leg 1.5 kg, deboned and butterflied
• white wine 200ml
• rosemary 3 sprigs
• garlic 3 cloves, bashed
• onion 1, roughly chopped
• bay leaves 2
• olive oil 50ml, plus 2 tbsp and extra for drizzling
• chicken stock 200ml
• broad beans 400g, double podded
• watercress a handful, to serve

STUFFING

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

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.