Add a tangy bite to a leg of lamb with a quick caper salsa.
¼ cup capers, drained, patted dry and finely chopped
2 Tbsp extra virgin olive oil
1 clove garlic, peeled and crushed
Pinch of flaky sea salt
1 Tbsp finely chopped parsley
It’s simple – just chop and mix. Done! The salsa will keep several days in the fridge (run a slick of olive oil over the top if it looks a tad dry).