Roast Leg of Lamb with Salsa Verde |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 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 teaspoon salt | 1/2 teaspoon dried crushed red pepper |
| 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 stiring, the lamb every 2 inches. |
| 2 | Preheat oven to 450 F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 125 F. for medium-rare, about 1 hour 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. |