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Roast Leg of Lamb with Salsa Verde

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Roast Leg of Lamb with Salsa Verde

Roast Leg of Lamb with Salsa Verde

amanda

Equipment

  • KitchenAid Artisan Series 6-Speed Stand Mixer/5 Qt./Stainless

  • Cuisinart 6-Speed Stand Mixer, Stainless Steel

  • Lodge Cast Iron Skillet, 6 Quart

  • Instant Read Thermometer (Digital)

  • Roasting Rack

  • Digital Kitchen Scale, 1 pound

  • Cutting Board, Bamboo

  • Chef's Knife, Wusthof

  • Napkin Rings for Serving Napkins

  • Instant Pot 6-Quart Electric Pressure Cooker with Keep Warm Function

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

  • 1/2 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

Instructions

1

Instruction 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

Instruction 2

Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F 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.
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