Roast Leg of Lamb with Salsa Verde

Roast Leg of Lamb with Salsa Verde
Photo by Victoria Pearson

Ingredients

  • ½ cup fresh lemon juice
  • ½ cup fresh Italian parsley
  • ½ teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 1 5 1/2-pound boneless leg of lamb, butterflied, trimmed
  • 1 teaspoon salt
  • ¼ cup fresh mint
  • + 5 more ingredients
    • ½ teaspoon dried crushed red pepper
    • 1 cup extra-virgin olive oil
    • 1 tablespoon grated lemon peel
    • ¼ cup salted capers or brined capers
    • 1/3 cup green onions

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 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be pre...

View full recipe at Epicurious

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