Parma ham-wrapped lamb recipe | delicious. magazine

Ingredients

• 2 tbsp capers
• 2 tbsp olive oil
• The chopped leaves from a few sprigs of fresh rosemary
• 2 handfuls of chopped fresh flatleaf parsley
• 3 chopped anchovy fillets
• 2 large crushed garlic cloves
• 8 Parma ham slices
• 2 lamb neck fillets (each about 200-300g)
• A little olive oil
• 2 x 400g tins cannellini or butter beans
• The juice of 1 lemon