Roast lamb with potatoes and leeks Recipe | Beef + Lamb New Zealand

Ingredients

• 1.2kg, boneless Quality Mark lamb leg i
• 5 sprigs fresh rosemary
• 3 garlic cloves
• 1kg red skinned potatoes
• 1 medium-sized leek
• 3 Tbsp olive oil
• 1 cup white wine
• 1/2 tsp salt and pepper
• 2 cups firmly packed flat-leaf parsley
• 1/4 cup capers
• 2-3 anchovy fillets
• 2 garlic cloves
• 1 tsp Dijon mustard
• 2 Tbsp white wine vinegar
• 1/4 cup olive oil
• seasonal green vegetables