Roast Leg of Lamb with Salsa Verde

Ingredients

• 0.3 cup brined capers salted cold drained chopped
• 0.3 cup mint leaves fresh chopped
• 1 tablespoon garlic minced
• 0.3 cup green onions finely chopped
• 0.5 teaspoon ground pepper black
• 5.5 pound leg of lamb boneless trimmed
• 0.5 cup juice of lemon fresh
• 1 tablespoon lemon zest grated
• 1 cup olive oil extra-virgin
• 0.5 cup parsley fresh italian chopped
• 0.5 teaspoon pepper dried red crushed
• 1 teaspoon salt 

Equipment

• bowl
• oven
• roasting pan
• kitchen thermometer
• cutting board
• kitchen twine

Directions

1. Stir first 10 ingredients in large bowl for salsa verde.
2. Place lamb on work surface, smooth-side down.
3. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb.
4. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill.
5. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
6. Preheat oven to 450°F.
7. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes.
8. Let stand at room temperature 15 minutes.
9. Transfer lamb to cutting board; remove kitchen string.
10. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over.
11. Serve lamb, passing remaining salsa alongside.