Chargrilled Lamb With Salsa Verde

• 1 tablespoon olive oil
• 2 teaspoons dried mint
• 1 clove garlic crushed
• 2 2/3 pounds noisette lamb, boned, trussed
• salsa verde
• 1 cup parsely flat leaf
• 2/3 cup mint
• 2/3 cup extra virgin olive oil
• 2 tablespoons capers
• 1 tablespoon dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon cornichons
• 2 cloves garlic chopped
• 2 teaspoons lemon juice
• 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, garlic, noisette, salsa verde, leaf, mint, extra virgin olive oil, capers, mustard, red wine vinegar, cornichons, garlic, lemon juice, serve

Taken from www.yummly.com/recipe/Chargrilled-Lamb-with-Salsa-Verde-1403490 (may not work)