Sous Vide Leg Of Lamb And An Italian Salsa Verde Sauce

Ingredients

• 1 4 to 6 pound bone-in American Lamb leg (fat trimmed and tied with twine)
• ⅓ cup kosher salt
• freshly ground black pepper
• ¼ cup fresh rosemary leaves
• ¼ cup fresh thyme leaves
• ½ teaspoon crushed red pepper flakes
• zest from 1 lemon
• ½ cup extra virgin olive oil
• 2 coarsely chopped garlic cloves
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
• lemon zest (from 1 lemon)
• 2 tablespoons lemon juice (from 1 lemon)
• 1 cup coarsely chopped Italian parsley
• 1 tablespoon capers (rinsed and drained)
• 2 chopped anchovy filets