Mustard, Anchovy & Garlic Butterflied Lamb Leg

Step 1: Cut three slashes, at even intervals across the top of the lamb and season with salt and pepper.

Step 2: Combine anchovies, garlic, mustard and chilli in a small bowl and reserve 1 tablespoon in a medium jug and set aside.

Step 3: Heat an oiled, large, flameproof roasting pan over a medium to high heat and add the lamb and cook for about 4 minutes on each side, or until browned and then remove pan from the heat and transfer lamb to a plate and coat all over with remaining anchovy mixture in the small bowl.

Step 4: Heat same roasting pan over a medium heat and add leeks and cook, turning occasionally for about 5 minutes, or until lightly browned and then top with lamb and pour over stock and cook in a hot oven (200C), basting twice with pan juices during cooking, for about 25 minutes for medium, or until cooked to your liking and then remove from the oven and add tomatoes.

Step 5: Combine Combine juice and herbs with reserved anchovy mixture and spoon over lamb and tomatoes in the pan and let rest, loosely covered with foil for 15 minutes.

Step 6: Arrange lamb on a platter and spoon over the leeks, tomatoes and pan juice and thickly slice the lamb.