Serve this easy-to-prepare dish with boiled new potatoes tossed in butter and sauteed courgettes .
2 teaspoon salt
2 teaspoon black pepper
3 lb. leg of lamb, boned and trimmed of excess fat
1 oz. butter
2 oz. wholemeal flour
6 fl. oz. milk
2 tablespoons capers
1 tablespoon chopped fresh parsley
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).
Rub the salt and pepper all over the lamb and set aside.
In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to form a smooth paste. Gradually add the milk, stirring constantly until the sauce is thick and smooth.
Stir in the capers.
Place the lamb on a large sheet of aluminium foil. Using a wooden spoon, spread the sauce over the lamb until it is completely covered. Bring the edges of the aluminium foil up and over the meat to enclose it completely and form a neat parcel. Place the parcel on a baking sheet, and place the sheet in the oven. Bake for If to 2 hours or until the lamb is tender when pierced with the point of a sharp knife.
Remove the sheet from the oven and roll back the foil. Transfer the meat to a heated serving dish and, using a large spoon, spoon the sauce in the aluminium foil over the meat.
Sprinkle over the parsley and serve immediately.