Chargrilled Lamb With Salsa Verde

• 1 tbsp olive oil
• 2 tsp dried mint
• 1 clove garlic, crushed
• 2 2/3 lbs lamb noisette, boned, trussed
• None None Salsa Verde
• 1 cup flat leaf parsely
• 2/3 cup mint
• 2/3 cup extra virgin olive oil
• 2 tbsp capers
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tbsp cornichons
• 2 cloves garlic, chopped
• 2 tsp lemon juice
• None None Spinach, to serve

1. In a shallow dish, combine oil, mint and garlic. Add meat and toss to coat. Cover and chill for 20 mins, turning meat regularly.
2. To make salsa verde, combine all ingredients in a food processor and process until a smooth paste forms. Season to taste.
3. Preheat oven to 350u0b0F. Heat a grill pan on high. Season meat and cook for 2-3 mins each side, until browned. Transfer to a roasting pan.
4. Roast for 25-30 mins, until cooked to desired doneness. Cover loosely with foil and allow to rest for 20 mins. Slice and serve with salsa verde and spinach.

olive oil, mint, clove garlic, lamb noisette, salsa, flat leaf parsely, mint, extra virgin olive oil, capers, mustard, red wine vinegar, cornichons, garlic, lemon juice, spinach

Taken from recipes-plus.com/api/v2.0/recipes/26271 (may not work)