Ingredients

• 1 lamb leg, boned and divided into 3 pieces

• 1/3 butterflied lamb leg
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, crushed
• 2 anchovy fillets, finely chopped
• 2 sprigs thyme
• Zest of 1 lemon

• ¼ cup salted capers, rinsed
• ¼ cup mint leaves
• ¼ cup basil leaves
• ½ cup parsley leaves
• 2 eschallots, finely diced
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice

• 1/3 lamb leg sliced into min steaks
• 2 tablespoons harissa
• 10 anchovy fillets, chopped
• 2 red capsicum
• Juice of 1 lemon
• 4 baby red capsicum, sliced and seeded
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, crushed
• Sherry vinegar

• 1/3 lamb leg, cubed
• 2 tablespoons ground cumin
• 2 tablespoons ground paprika
• 2 tablespoons olive oil

• 150g Kalamata olives, seeds removed, chopped
• 2 eschallots, diced
• ½ cupparsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 100ml vegetable oil
• ¼ cup salted capers, rinsed and patted dry

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Method

1. Preheat oven to 180 ,C.

2. For roasted anchovy lamb, marinate lamb in olive oil, garlic, anchovy, thyme, lemon zest, salt and pepper. Cook on a barbeque or grill pan on both sides until grill marks appear, transfer to a roasting dish and roast in oven for 30 minutes or until cooked to your liking.

3. For green dressing, chop capers, mint, basil, parsley and mix with eschallots, oil, lemon juice and season with salt and pepper.

4. For harissa lamb, marinate in harissa and anchovy.

5. Roast red capsicum until skin is charred. +eel, deseed and blend with lemon juice, salt and pepper.

6. Cook baby red capsicum in a frying pan with olive oil and garlic until tender. Season with sherry vinegar.

7. For cumin crusted lamb, toss lamb in cumin and paprika. Heat oil in a frying pan and brown lamb on all sides until golden.

8. For olive salad, combine olives, eschallots, parsley, lemon juice, oil and season with salt and pepper. In a small saucepan heat oil, deep fry capers and drain on a paper towel-lined plate.

9. To serve, arrange cumin crusted lamb on olive salad, topped with fried capers. Serve harissa lamb with capsicum and capsicum sauce and roasted anchovy lamb with green dressing.