Mary Berry served up a tasty butterflied leg of lamb with preserved lemons on Mary Berry’s Foolproof Cooking.

Mary says: “This dish is great for feeding a crowd. It is super simple to make and full of flavour. You can buy a butterflied joint from your butcher. A ‘butterflied’ joint is where the bone has been removed and the meat opened out into roughly the shape of a butterfly. This means it is quicker to cook and easier to carve.”

The ingredients are: 2.5kg leg of lamb, butterflied and the skin scored.

For the marinade: 4 tbsp chopped fresh thyme leaves, 2 preserved lemons, chopped, pips discarded, 1 tbsp drained capers, chopped, 4 garlic cloves, crushed, 4 tbsp olive oil, 1 tbsp runny honey.

For the lemon dressing: 2 tbsp chopped fresh thyme leaves, 1 garlic clove, crushed, 2 preserved lemons, finely chopped, pips discarded, 6 tbsp olive oil, 4 heaped tbsp chopped fresh parsley, 1 tbsp runny honey and salt and freshly ground black pepper.

See Mary’s recipes in her book titled: Mary Berry: Foolproof Cooking available from Amazon now.