Quick Roast Leg Lamb with Champ and Salsa Verde

1. 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.
2. Pound herbs, garlic and chilli in a pestle and mortar, add the olive oil, lemon juice and zest and season with salt and freshly ground black pepper.
3. Massage this mix over the leg of lamb and into the cuts and set aside to marinate for as long as possible.
4. Roast the leg of lamb in a preheated oven (200C – 220C) till cooked pink, approximately 25 to 30 minutes, allow to rest for 10 minutes before serving.

The champ

1. Boil the potatoes till cooked, rice through a potato ricer, whisk in the butter and milk to form a smooth mash.
2. Add the chopped spring onions and season with salt and freshly ground black pepper.

Roast Vegetables

1. Roast the vegetables in a little olive oil with the sprigs of honey and rosemary till golden brown (approximately 45 minutes in a moderate oven).

Salsa verde

1. Mix all the ingredients for the salsa verde together and season to taste.
2. Serve with the champ, roasted fennel and carrots salsa verde and half a lemon. Enjoy!