Roast Leg of Lamb with Salsa Verde Recipe | Epicurious

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