Butterflied Leg of Lamb with Salsa Verde - Restaurant Association of Nova Scotia

Ingredients

• 4 strips of prosciutto
• 4 anchovy fillets
• 1 handful flat leaf parsley, washed and dried
• 2 cloves garlic, roughly chopped
• 4 tablespoons balsamic vinegar
• 2 kg (4lb) leg of lamb, butterflied
• 4 tablespoons balsamic vinegar for drizzling
• salt and black pepper
• 3 handfuls flat-leaf parsley, washed and dried
• 10 fresh basil leaves, washed and dried
• 10 fresh mint leaves, washed and dried
• 1 garlic clove, roughly chopped
• 1 tbsp (15ml) creamy Dijon mustard
• 1 tbsp (15ml) drained capers
• 3 anchovy fillets
• 1 / 2 tsp (2 ml) red wine vinegar
• 1/3 cup (75 ml) olive oil