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  • BBC Easycook

    Best ever Easter lunch

    Mar 31, 2022 5 minutes

    Roast leg of lamb with garlic & watercress butter

    Watercress lends a peppery note and vibrant colour to this lamb roast, while a sprinkling of parmesan breadcrumbs adds crunch and depth of flavour. Swap the watercress for parsley (or use half and half) if you have kids in the family that might find it too strongly flavoured.

    ■ Serves 6-8 ■ Prep 30 mins plus resting ■ Cook 1 hr 40 mins

    2kg bone-in leg of lamb
    100g watercress
    3 large garlic cloves, crushed
    4 anchovy fillets in oil, drained and finely chopped
    70g unsalted butter, softened
    3 rosemary sprigs

    FOR THE CRUMB

    100g sourdough bread, torn
    ½ tbsp olive oil
    30g finely grated parmesan

    Remove the lamb from the fridge 1 hr before cooking. Heat the oven to 200C/ 180C fan/gas 4. Use the tip of a knife to make 20-25 small slits in the lamb, then set aside

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