Traditional Easter Roast Lamb with Boulangère Potatoes and Salsa Verde

Ingredients

• 1 leg of lamb
• 4-5 sprigs of Rosemary
• 4 cloves of garlic
• 1 tbsp olive oil
• 2.5kg waxy potatoes
• 5 onions
• 5 Sprigs of thyme
• 1 chicken stock pot
• 1 large handful of parsley
• 1 large handful of mint
• 1 large handful of coriander
• 1 tbsp dijon mustard
• 8 cornichons
• 2 tbsps capers
• 6 anchovy fillets
• 3 tbsps olive oil
• Salt and pepper
• 8 carrots
• Sprig of thyme
• ½ glass of orange juice
• 1 tbsp honey
• 2 mugs frozen peas
• 2 mugs of frozen broad beans
• 1 knob butter
• 1 tbsp mint sauce