Grilled Lamb Sirloin with Salsa Verde | Saveur

Ingredients

• Two 1-lb. boneless lamb rump (sirloin) roasts (do not trim)
• Salt
• Freshly ground black pepper
• ³⁄₄ cup extra-virgin olive oil
• ¹⁄₂ cup flat-leaf parsley leaves, finely chopped
• ¹⁄₄ cup fresh mint, finely chopped
• Finely grated zest of 2 medium lemons (2 Tbsp.)
• Juice of 1 medium lemon (2 Tbsp.)
• 1 tbsp. capers, drained and finely chopped
• 1 tbsp. minced anchovy fillets (from about 12 fillets)
• 2 tsp. Dijon mustard
• 2 cloves garlic, minced (1 tsp.)
• ¹⁄₄ tsp. cayenne pepper (optional)