Roast Leg Of Lamb With Salsa Verde

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Ingredients

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

Description

Ask Your Butcher To Butterfly The Leg Of Lamb For You.

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