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

Salt marsh lamb has a distinctive flavour and is especially tender, but regular lamb would also work well.

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  • 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

For the pesto

To serve