Name: Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde
Yield: 8 to 10 Servings
Ingredients: 1 garlic clove, finely chopped; 2 cups whole-milk plain Greek yogurt; 1 cup chopped fresh mint; 1 tablespoon (or more) fresh lemon juice; Kosher salt and freshly ground black pepper; 6 oil-packed anchovy fillets; 4 garlic cloves, chopped; ¾ cup extra-virgin olive oil; ¾ cup chopped fresh parsley; ½ cup chopped fresh mint; 2 tablespoons drained capers; 1 tablespoon fresh lemon juice; Kosher salt and freshly ground black pepper; 1 cup rosemary leaves; ¾ cup peeled garlic cloves (from about 2 heads); ¾ cup extra-virgin olive oil, plus more for serving; 1 5½–6½-pound whole bone-in leg of lamb, shank attached, frenched; Kosher salt and freshly ground black pepper; 1 cup chopped preserved lemons; ½ cup chopped fresh mint

Marcus Nilsson

Ask your butcher for a whole leg, which will include part of the sirloin.

Recipe notes