Quick Roast Leg Lamb with Champ and Salsa Verde

1 bunch of rosemary

1 tbsp of fennel seeds

1 tbsp corriander seeds

6 cloves of garlic

A pinch of dried chilli

1 tbsp of italian dried oregano

Extra virgin olive oil

The zest and juice of 1 lemon

2kg of floury potatoes

200g butter must be beurre lescure

250ml cream

1 bunch of spring onions finely chopped

2 heads of large fennel , trimmed and cut into chunks

2 bunches of baby carrots , peeled

3 springs of rosemary

2 tbsp honey

A splash of olive oil

2 tbsp of finely chopped flat leaf parsley

2 tbsp of finely chopped mint

2 tbsp of finely chopped basil

1 tbsp of mustard

1 tbsp of finely chopped capers

6 anchovies

1 small clove of garlic finely chopped

1 tbsp of white wine vinegar

salt and freshly ground black pepper

6 tbsp of extra virgin olive oil