Preheat 400F (200C).

Pick off some little spruce rosemary, sliced garlic and sliced thin bits of anchovy.

Use knife to stick into the lamb leg and give a little twist up to make few wholes. And stick in 3 flavor of ingredient(with 1 piece of garlic, anchovy and rosemary garlic ) for each hole. And mix with little bit anchovy oil on the top of the leg. Add some salt and pepper around the leg.

Put the lamb leg on the rack and place sliced purple onion under lamb leg, and place all the leftover garlic, rosemaryand anchovy on the tray. And put in the oven for 60-90 minutes.

Take out of the lamb leg, and get rid of as much fat as you can, and leave about 1 tblspoon of fat in the tray.

Put the tray on stove and heat it up with medium high heat. Add 1 tablespoon of corn flour and half of glass of red wine. Let it cooked a little bit until you see it starts to thicken. And add little bit of strawberry jam, and 1 and half of cups of chicken stock. Then you will have great onion gravy be ready. Seasoned with little bit salt and pepper.

Start to make Salsa verde (green mint sauce). Use chopper add bunch of mint, parsley, 1/2 anchovy fillet, 1 clove garlic, 1 little pickle, 1 teaspoon capers, and chop them up all the ingredient. Add 1 tablespoon olive oil, 1 teaspoon ofmustard, pinch salt and pepper, 1 and half tblspoon red wine vinegar.and chop them up gain let all ingredient mix together nicely.

Make some mash potatoes and put some onion gravy on it. And slice pieces of lamb leg with salsa verde sauce, then you will have lovely meal ready.