Penarth Nub News has teamed up with a local chef, Tom Hann, who will be providing regular recipes for you to try out whilst the town is in lockdown.

Today's dish is a Lamb Roast to cook on Easter Sunday.

Tom Hann said: ''With people having to spend this time indoors we wanted to make sure that everyone was able ney

''As we are quickly approaching Easter Sunday, I will be doing one of the best lamb recipes I have cooked for quite some time, and in the upcoming days, I will be sharing some awesome sides that will complement the lamb perfectly.

"I'm putting this out now so you have plenty of warning to get things in for a lovely Easter Sunday roast."

This recipe will also work with beef or pork, cooking times may vary.

Ingredients:

• 2 preserved lemons,

• 30g capers,

• Zest and juice of 1 lemon,

• 2 tbs olive oil.

Method:

1. Take preserved lemons, discard the flesh and roughly chop the rind and add to a pestle and mortar.

1. Roughly chop green olives discarding any stones, and crush garlic, also adding to pestle and mortar.

1. Finely chop dill and add that and drained capers to pestle and mortar,

1. Zest and juice lemon into pestle and mortar then add olive oil and work into a rough paste, alternatively, you could do this in a food processor but careful not to make to smooth.

1. Rest lamb before cooking until room temperature.

1. Preheat oven to 220 degrees C.

1. Thoroughly score the outside of the lamb to ensure flavour penetration.

1. Put the lamb on an oiled baking tray and smear dressing all over the surface.

1. You can also make this dressing the night before, smeared over the meat and marinate in the fridge overnight for a bit of a deeper flavour, simply roasting and preparing sides the next day.

1. Roast lamb for 15 minutes then lower heat to 180 and continue cooking for a further 15 minutes, keep in mind that this is an approximate time and may take more time depending on size.

1. This will be pink and juicy, cook longer for well-done meat.

1. Using a temperature probe roast lamb to 45 degrees C and rest for half an hour.

Amy Hann, Tom Hann's sister, creates the artwork for the series of recipes.