Tom Kerridge's Speedy Roast Lamb with Watercress Sauce Recipe | Food Network UK

Ingredients

• 2.3kg leg of lamb, butterflied
• 2 tbsp olive oil
• 2 sprigs rosemary, tied together
• 2 handfuls rocket
• 2 handfuls watercress leaves
• 1 handful basil leaves
• 1 handful mint leaves
• 1 clove of garlic, finely grated
• 4 anchovies, roughly chopped
• 120ml extra virgin olive oil
• 2 tsp Dijon mustard
• 3 tbsp baby capers
• 1 banana shallot, finely chopped
• 2 tbsp red wine vinegar
• Salt
• freshly ground black pepper
• Large griddle pan