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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