Parma ham-wrapped lamb

Method

1. Preheat the oven to 200°C/fan180°C/ gas 6. Rinse and chop the capers and mix in a bowl with 2 tbsp olive oil, the chopped leaves from a few sprigs of fresh rosemary, a handful of chopped fresh flat leaf parsley, chopped anchovy fillets and garlic. Season carefully (capers and anchovies are salty) and mix to form a paste.
2.  Lay 4  Parma ham slices on a chopping board, slightly overlapping, then spread with half the caper mixture, top with a lamb neck fillet (and wrap well. Repeat with 4 more slices of ham and another lamb neck fillet.Place in a roasting tin, drizzle with a little olive oil and roast for 20 minutes.
3. Remove from the oven and add 2 x 400g tins cannellini or butter beans, drained and rinsed, along with another glug of olive oil and the juice of 1 lemon. Return to the oven for 10 minutes, then stir through chopped fresh parsley and serve.