Turn oven to 240 Degrees. make small incisions in the lamb and place thin slices of garlic all over. Peel and slice onions thickly as well as leeks. Lay bed of onions and leeks, place lamb on top and put in oven for 30 mins. Then turn oven down to 130, cover lamb with foil and slow cook for 2hrs 30.   

Take the potatoes, of equal size, and boil in their skins until just cooked.  Allow to cool slightly and peel off skins, then put through a potato ricer and spread out on a tray to cool and dry. Once cooled put in a large bowl, with the flour, egg yolks, parmesan and chopped dried seaweed with a good pinch of sea salt. Knead to form a dough, add a little water if too dry and add plain flour if too lose. Knead for 1 minute. Rest in cling film in fridge for 15 mins  

Break off small balls of dough and roll out into a long sausage shape on the worktop. Cut 1 inch pieces all the way along. Roll each piece of gnocchi up the back of a fork in a flicking motion using the back of a teaspoon – this achieves the characteristic lines you see on gnocchi.  

Blanch the gnocchi in salted boiling water for 1 minute or until they puff up and float. refresh in iced water immediately  

Make the veloute. Heat up a medium sized saucepan and add a little oil and fry the grated shallot and garlic for 1 minute. Add the anchovy sauce and chicken stock and bring to the boil. Simmer for 5 minutes. Mix the cornflour with the lemon juice to form a thick paste then add with a whisk to the simmering liquid and cook for 5 minutes until the sauce coats the back of a spoon. Add more chicken stock if too thick. Keep sauce warm to one side and make sure a skin does not form.   

30 minutes before the lamb is ready finely grate 80g of Parmesan and place on a greaseproof tray in 6 piles, evenly spread, place in the oven with the lamb and bake at 130 until golden (approximately 20 minutes).  Remove and allow to cool and harden.   

Remove lamb when cooked, it should be falling away from the bone. Put on a warm plate and cover with foil to rest.  

Skim off any excess fat from the roasting tray with a spoon then place back on the stove to heat up, de-glaze with 200 ml chicken stock and use a wooden spoon to scrape all the roasting residue into the stock, pass through a fine sieve squeezing the shallots and leeks. Keep the sieved liquid in a jug.  

To serve: pull the lamb and chop the larger pieces into inch size cubes.  Fry the blanched gnocchi in a little butter until just singed, add a little of the roasting juices and steam the gnocchi for 1 minute.  Add the lamb and enough veloute to cover the base of the pan and simmer then add the capers and simmer for 2 minutes.  At the last moment add the chopped parsley, stir and remove from the heat.  Place on generous, warmed bowls and garnish with fresh young mint leaves, the crispy Parmesan, grated lemon zest and a little crumbled feta.