Roast Leg Of Lamb With Salsa Verde

• 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

1. 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 prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
2. Preheat oven to 450u0b0F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120u0b0F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

extravirgin olive oil, lemon juice, fresh italian parsley, green onions, fresh mint, salted capers, red pepper, salt, ground black pepper, garlic

Taken from www.epicurious.com/recipes/food/views/roast-leg-of-lamb-with-salsa-verde-234423 (may not work)