Finely chop together the Anchovies, Capers, Herbs, garlic and lemon zest. Season with black pepper and add 2 tablespoons of olive oil. Mix well and set aside. Remove lamb leg from the plastic wrapping and then cut away the netting. Either cut the leg on the underside ½ way through and open out flat or leave intact. Rub inside with mixture working it into the flesh. Roll leg up and squeeze the juice of 1 lemon and a splash of olive oil. Season with salt and freshly ground black pepper. Secure either with string or wrap tightly with aluminum foil. Remove foils ¾ way through cooking time. Cook in a 320°F oven for 1.5 hours or until cooked to medium (internal temperature of 160°F)
About Chef Stephen Edwards: Stephen Edwards has been a chef in fine restaurants and sporting clubs around Australia – including the luxury boxes at the Melbourne Cricket Ground. Stephen has owned and operated his own restaurants in Australia and has also cooked in professional kitchens in London, Greece and Austria. In 2001, he began working with Meat & Livestock Australia – a producer-funded organization that works toward the growth and development of the red meat industry both in Australia and around the world by encouraging chefs and consumers to incorporate red meat into a healthy diet. Stephen makes regular appearances in the US, China, Hong Kong and Korea and is also the “face” of a series of how to cook DVD’s titled “TV Red”.