Roast Leg of Lamb with Salsa Verde

Name: Roast Leg of Lamb with Salsa Verde
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

By Giada De LaurentiisPhotography by Victoria Pearson

March 31, 2006

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Recipe notes