Ingredients

Lamb 1 leg of lamb 1 bunch of rosemary 1 tbsp of fennel seeds 1 tbsp corriander seeds 6 cloves of garlic A pinch of dried chilli 1 tbsp of Italian dried oregano Extra virgin olive oil The zest and juice of 1 lemon Champ 2kg of floury potatoes 200g butter must be Beurre Lescure 250ml cream 1 bunch of spring onions finely chopped Roast Vegetables 2 heads of large fennel, trimmed and cut into chunks 2 bunches of baby carrots, peeled 3 springs of rosemary 2 tbsp honey A splash of olive oil Salt and freshly ground black pepper Salsa Verde 2 tbsp of finely chopped flat leaf parsley 2 tbsp of finely chopped mint 2 tbsp of finely chopped basil 1 tbsp of mustard 1 tbsp of finely chopped capers 6 anchovies 1 small clove of garlic finely chopped 1 tbsp of white wine vinegar Salt and freshly ground black pepper 6 tbsp of extra virgin olive oil

Description

To Score The Lamb Leg All The Way To The Bone: Start By Scoring Across The Flesh In Strips Approximately 4cm Apart, And Then Cut In The Opposite Diection To Form A Criss Cross Pattern And Leave Large Squares Of Flesh Clinging To The Bone. Pound Herbs, Gar

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