Roasted Leg of Lamb with Pounded Green Garlic & Mint Salsa Verde - Edible Marin & Wine Country

Ingredients

• 1 bone-in or boneless leg of lamb (4 to 5 pounds / 1.8 to 2.25 kg)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• Grated zest of 1 lemon
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 medium green garlic stalks, finely minced, including the tender green parts
• 1 cup (65 g) firmly packed fresh mint leaves, finely chopped
• 1 cup (65 g) firmly packed fresh parsley leaves, finely chopped
• 2 tablespoons capers, rinsed and finely chopped
• 1 anchovy fillet (optional), finely minced
• ½ cup (120 ml) extra-virgin olive oil
• Zest from 1 lemon
• 2 tablespoons fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper