For the Lamb:
- 1 leg of lamb approx. 2.5 kg
- 2 tbsp Lurpak® Slightly Salted Butter
- 2 cloves garlic, peeled and finely minced
- 3 sprigs rosemary, leaves removed and finely chopped
- Zest of lemon
For the Herb, Caper and Lemon Butter Sauce:
- 200g Lurpak® Slightly Salted, melted
- 1 large garlic cloves, peeled and crushed
- 20g fresh mint, finely chopped
- 20g flat leaf parsley, finely chopped
- Zest and juice of one lemon
- 2 tbsp capers, roughly chopped
- 2 anchovies, finely chopped