Roasted Boneless Leg Of Lamb With Fingerling Potatoes, Leeks, And Mint Salsa Verde

Ingredients

• 3 cloves garlic, smashed and peeled
• 2 cups loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh mint leaves
• 3 anchovy fillets
• 1 tablespoon capers, drained and rinsed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons plus 1/3 cup extra-virgin olive oil
• 1 3- to 3 1/2-pound boneless leg of lamb, butterflied
• 2 1/2 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil
• 3 large leeks
• 2 pounds fingerling potatoes, halved lengthwise