Pre heat oven to 425 degrees F. Add potatoes, carrots, shallots and bay leaves to a large roasting pan. Toss with 4-5 tbs olive oil. Season with salt and pepper then add ¾ cup red wine. Toss well.
16 oz bag peeled baby carrots , 1/3 lb Fingerling or baby white new potato's , 2 Large large shallots , 2 bay leaves , Salt & Pepper, 3/4 cup red wine, 4-5 tbsp olive oil
Coat lamb leg with olive oil and season with salt and pepper. With a sharp pointed knife, make 10-12 3/4-inch incisions randomly around the surface of the lamb leg. Insert a small bunch of rosemary, 1 slice garlic and 1 half anchovy fillet. Continue until all incisions are stuffed.
7-10 lb whole semi-boneless leg of lamb , 3/4 cup fresh rosemary leaves , 4 cloves garlic, 6-8 anchovy fillets cut in half
Lower oven temperature to 350 degrees F. Place lamb directly on middle oven shelf and place the roasting dish with potatoes on the shelf below. If lamb is wider than the roasting dish below, place a large cookie sheet underneath the roasting pan to catch any drippings. Roast for approximately 1 hour and 15 minutes or until internal temperature reaches 140 degrees F for medium. 135 for medium rare/145 for medium.
Remove lamb and roasting dish from oven, loosely tent with foil separately, and let rest for 20 minutes.
Carve lamb and serve with roasted potatoes and carrots with fresh mint salsa Verde finishing sauce.