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Recipes

Roast Leg of Lamb with Salsa Verde

By Giada De LaurentiisPhotography by Victoria Pearson
Image may contain Food Dish Meal Bowl Lunch and Stew

Recipe information

  • Yield

    Makes 8 Servings

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

Need to make a substitution?

Preparation

  1. Step 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. DO AHEAD 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.

    Step 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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