Ingredients

• 4 garlic cloves, coarsely chopped
• 175g (1/2 cup) coarsely chopped preserved lemon rind
• 1 cup chopped fresh continental parsley
• 125ml (1/2 cup) olive oil
• 2 x 1kg lamb legs, boned, fat side scored

• Salsa verde

• 80ml (1/3 cup) extra virgin olive oil
• 2 cups fresh continental parsley leaves
• 1 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 2 tbs Dijon mustard
• 2 tbs red wine vinegar
• 2 tbs drained capers, rinsed
• 4 drained anchovy fillets

Description

Lamb With Salsa Verde Recipe - Place The Garlic, Preserved Lemon Rind, Parsley And Oil In The Bowl Of A Food Processor And Process Until Smooth. Transfer To A Large Ceramic Or Glass Dish. Add The Lamb And Turn...

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