Butterflied Lamb with Caper Anchovy Crust and Veg Medley

A crisp, salty crusted lamb baked over a colourful mixture of diced vegetables is an easy
roast to prepare in under an hour.

Serves: 4-6
Preparation Time: 20 minutes
Cooking time: 45 minutes


•1 cup fresh breadcrumbs
• 1 tablespoon baby capers
• 45g tin anchovies in oil
• 2 cloves garlic, crushed
• 1/2 bunch continental parsley
• 1.8kg butterflied leg of lamb
• 1 lemon
• 3 large potatoes, unpeeled, diced
• 2 large carrots, peeled and diced
• 1 large onion, diced
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper, to taste
• 2 zucchini, diced


Combine breadcrumbs, capers, anchovies and their oil, garlic and 1 tablespoon chopped parsley together, breaking up the anchovies. Cut a lattice pattern into the top of the lamb (fat side), press the breadcrumb mixture into it and place in the centre of a large roasting dish. Combine potatoes, carrots, onion, and olive oil,  season and arrange around lamb. Roast at 200°C for 30 min for medium rare, or until done to your liking. Remove lamb onto a board, grate lemon rind over the crust, and allow to rest covered with foil. Add zucchini and juice of half a lemon to vegetables and roast for a further 15 min until golden. Stir in remaining parsley. Serve lamb sliced with veg medley.

Recipe by Naomi Crisante