Roast Leg of Lamb with Salsa Verde

Have the butcher trim and butterfly the leg of lamb.

8 servings

Ingredients

• 1 c. extra-virgin olive oil
• 1/2 c. fresh lemon juice
• 1/2 c. chopped fresh Italian parsley
• 1/3 c. finely chopped green onions
• 1/4 c. chopped fresh mint
• 1/4 c. salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped
• 1 T. grated lemon peel
• 1 tsp. salt
• 1/2 tsp. dried crushed red pepper
• 1/2 tsp. ground black pepper
• 1 5 1/2 pound boneless leg of lamb, butterflied, trimmed
• 1 T. minced garlic

Directions

• Stir first 10 ingredients in large bowl for salsa verde
• Place lamb on work surface smooth side down
• Sprinkle lamb with salt and pepper, then garlic
• Rub 1/4 c. salsa verde into lamb
• Roll up lamb
• Using kitchen string, tie lamb every 2 inches to hold together (Lamb and salsa verde can be prepared 1 day ahead.  Cover separately and chill.)
• Preheat oven to 450 degrees
• Place lamb on rack in roasting pan
• Roast until thermometer inserted into thickest part of lamb registers 125 degrees for medium-rare, about 1 hour 20 minutes
• Let stand at room temperature 15 minutes
• Transfer lamb to cutting board, remove kitchen string
• Cut crosswise into thin slices
• Arrange sliced lamb on platter
• Spoon some salsa verde over lamb
• Serve lamb, passing remaining salsa alongside