For 8 servings:
1pc leg of lamb, bone-less, butterfiled
For the marinade
8 cloves garlic
1 teaspoon sea salt
1 sprig rosemary
5 sprigs thyme
20 ml olive oil
For the salad
1/2 bunch basil
4 ripe tomatoes, diced
2 shallots, diced
10 Kalamata olives, diced
1 large fennel, shaved
1 teaspoon capers
6 anchovy fillets, diced
Extra virgin olive oil