Roast Leg of Lamb with Italian Salsa Verde

Photo by Victoria Pearson

from Bon Appétit, April 2006 (Giada De Laurentiis)
via Anne Halsted

serves at least 12

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 for 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
5 1/2-pound boneless leg of lamb, butterflied and trimmed of most fat
1 tablespoon minced garlic

Stir first 10 ingredients in large bowl for the 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.)

Preheat oven to 450 degrees.

Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120 degrees for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transferlamb to cutting board and remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa verde along side.

We made this for Easter and it was a huge hit!