Leg of lamb with garlic, rosemary and anchovies served with roast vegetables and salsa verde

Method

1. Preheat the oven to 200C/gas 6. Take the leg of lamb and make incisions with a sharp knife.

2. Stuff the incisions with the garlic, anchovy fillets and rosemary.

3. Place the potatoes, carrot, parsnip and leek in a large roasting tin and drizzle with a small amount of olive oil.

4. Season the lamb with salt and freshly ground pepper and place on top of the vegetables. Roast in the oven for around 30 minutes - when the lamb is pierced, the juices should run a faint pink.

5. Meanwhile, make the salsa verde. Place the parsley, mint, dill, chives, capers, anchovies and garlic in a food processor.

6. Pulse blend until roughly combined. Gradually pour in the olive oil, blending as you do so. Add the mustard and red wine vinegar and give another whiz.

7. Remove the vegetables from the roasting tray and continue to cook the lamb if it needs more time.. If it doesn't need any more cooking, then remove the lamb and leave to rest.

8. Place the partially-cooked potatoes in a different tray and continue to roast for around 20 minutes, until crisp and golden.

9. Serve slices of lamb with the vegetables and drizzle salsa verde around the dish.