Lamb Rump with Deep Fried Capers and Anchovy Aioli

Most of us buckle before a whole leg of lamb roasted for Sunday lunch, but turn your attention to the smaller, more delicate rump as an easy weeknight meal for two. It’s a cut that invites you to try the meat a little pink in the middle. Anchovies work well with lamb and I love how the deep-fried capers in this recipe add texture. Incidentally, capers are an age-old accompaniment to mutton; this meal featured in Shakespeare’s Twelfth Night and, frankly, what’s good enough for the bar