This recipe is very simple to make, the leg of lamb and potatoes are roasted in one tin and the black olive and anchovy salsa can be made whilst the lamb is cooking. The salty anchovies and the earthy flavour of the olives work really well with the soft roasted lamb, lifting the dish and providing freshness. A creamy white wine such as a barrel aged verdejo or chardonnay will pair really well with this dish.
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