Step 1: Preheat a fan forced oven to 200C.

Step 2: Place capers, olives, mint, lemon zest, lemon juice, Pecorino, half of the olive oil, Verjuice and pepper in a blender. Pulse into a fine paste.

Step 3: Score the fat and rub the lamb with half of the pesto mixture.

Step 4: Place a large non stick frying pan over a medium high heat. Add the remaining olive oil and once hot seal the lamb on all sides.

Step 5: Place Lamb onto a lined baking tray and place into the preheated oven and cook for thirty minutes or until cooked to your liking.

Step 6: Remove and rest lamb for ten to fifteen minutes in a warm place before serving.

Step 7: Carve the lamb into four even portions and serve with the remaining caper and olive pesto.