Phil Vickery served up a tasty roast shoulder of lamb with salsa verde for a Easter feast on This Morning.

The ingredients are: 1 large shoulder of lamb, about 2.5kg, bone in.

For the marinade: 6 cloves garlic, crushed, 6 sprigs rosemary, finely chopped, 1 level tbsp salt, ½ tbsp ground black pepper and 2 tbsp Worcester sauce.

For the sauce: 8 tbsp chopped fresh parsley, 8 tbsp chopped fresh basil, 2 cloves garlic, peeled and very finely chopped, 2 tbsp drained and chopped capers, 2 tbsp drained and chopped gherkins, 4-6 salted anchovy fillets, chopped, 2 tsp white wine vinegar, 2 tsp Dijon mustard (optional), pinch dried chilli flakes and About 200ml extra virgin olive oil.

See recipes by Phil in his book titled: The Canny Cook: Freezer & storecupboard meals on a budget available from Amazon now.