Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde

Ingredients

• 1 garlic clove, finely chopped
• 2 cups whole milk plain Greek yogurt
• 1 cup chopped fresh mint
• 1 tbsp (or more) fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1 cup rosemary leaves
• 3/4 cup peeled garlic cloves (from about 2 heads)
• 3/4 extra virgin olive oil plus more for serving
• 1 5.5-6.5 lb whole bone-in leg of lamb, shank attached frenched
• 1 cup chopped preserved lemons
• 1/2 cup chopped fresh mint
• 6 oil-packed anchovy filets
• 4 garlic cloves, chopped
• 3/4 cup extra virgin olive oil
• 3/4 cup chopped fresh parsley
• 2 tbsp drained capers
• 1 tbsp fresh lemon juice