Roast lamb with anchovies, rosemary and salsa verde

Ingredients

• 1 lamb leg, bone-in (about 2.75kg)
• 16 anchovy fillets
• 1 tbsp salted baby capers, rinsed, drained
• ¼ cup rosemary sprigs (firmly packed)
• 250 ml white wine
• 250 ml chicken stock (1 cup)
• 6 sebago potatoes, scrubbed and coarsely chopped
• 16 garlic cloves, unpeeled
• 1 tbsp olive oil
• Salsa verde
• ½ slice soft white sourdough bread (about 25gm)
• 60 ml white wine vinegar (¼ cup)
• 8 anchovy fillets, chopped
• 4 cornichons, finely chopped
• 2 tbsp capers in vinegar, rinsed, drained
• 1 garlic clove, finely chopped
• 1½ cups flat-leaf parsley, finely chopped (firmly packed)
• 2 tsp finely chopped rosemary
• 160 ml mild-flavoured extra-virgin olive oil