Easter lamb with a filling of capers and green herbs

(8 servings)

  • 1 large leg of lamb, deboned (2,7 – 3 kg)
  • 1 glass of white wine mixed with the same amount of water


  • 1 clove garlic
  • 15 ml capers
  • 4 – 5 anchovies (preserved in olive oil)
  • a clump of flat-leaved parsley, stems removed
  • 15 – 20 basil leaves
  • leaves of 4 branches of tarragon
  • a little mustard, sugar and black pepper to taste
  • juice and peel of one lemon
  • a good splash of olive oil

Heat your oven to 220 °C. Prepare the filling: Finely chop the garlic, add the capers, anchovies, parsley, basil and tarragon and finely chop everything together (a mezzaluna works well). Place in a mixing bowl and stir in mustard, sugar, lemon juice, lemon peel and black pepper. Add olive oil and mix until you have a thickish paste. Taste and adjust but don’t add salt, because the capers and anchovies are already salty. Rub the filling over the inner surface of the leg of lamb. Roll up the leg of lamb and tie it firmly with kitchen string. Place in a roasting pan and roast for 30 minutes. Pour the wine-and-water over the meat and lower the temperature to 160 °C. Roast for another 15 minutes for every 500 g of meat, if you prefer it medium done. Turn off the oven and let the meat cool in it for 20 – 30 min. In the meantime, make the gravy: Pour the meat juices out of the roasting pan into a saucepan and boil it down. It should have an intense taste. Slice the meat thinly and pour the gravy in a gravy boat. Serve the meat hot or at room temperature with oven baked pumpkin slices and crushed wheat.