Roasted salt marsh lamb leg, crispy artichokes, anchovy and wild garlic pesto Archive

Ingredients

• 2kg/4lb 8oz lamb leg (on the bone), skin intact and scored
• 4 garlic cloves, finely chopped
• 1 tsp dried chilli flakes
• 4 salted anchovies, finely chopped
• 4 mint sprigs, leaves and stalks chopped
• 1 green chilli, deseeded and finely chopped
• salt and pepper
• 1 lemon, zest and juice
• 250ml/9fl oz extra virgin olive oil
• sunflower oil, for deep-frying
• 8 baby violet artichokes, trimmed, thorny outer leaves removed, put into acidulated water
• olive oil, for frying
• 1 small bunch flatleaf parsley, washed and dried
• 2 handfuls wild garlic leaves, washed and dried
• 2 salted anchovies
• 1 tbsp pine nuts, toasted
• 20-30g/½-1oz parmesan, grated
• 2 tsp Moscatel vinegar
• 150-200ml/5½-7fl oz rapeseed oil
• sea salt and pepper
• lemon juice, to taste