Roast lamb with salsa verde recipe

Ingredients

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 3 garlic cloves, finely sliced
• 2 tbsp finely chopped rosemary leaves
• 1 1/2 kg boned and butterflied leg of lamb
• 1 pinch sea salt and freshly ground black pepper
• 1 tbsp white wine vinegar
• 4 basil sprigs, chopped
• 2 flat-leaf parsley sprigs, chopped
• 2 garlic cloves, crushed
• 2 anchovy fillets, chopped
• 2 tbsp capers
• 200 ml extra virgin olive oil