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Arrosto di Agnello con Salsa Verde
Roast Lamb with Salsa Verde
(Arrosto di Agnello con Salsa Verde)
 

Ingredients:


1 cup extra virgin olive oil
1/2 cup fresh lemon juice
1/2 cup chopped fresh parsley
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped
1 tablespoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced garlic
One 5 and 1/2-lb boneless leg of lamb, butterflied, trimmed
 
Directions:
 
Stir first 10 ingredients in large bowl for salsa verde.

Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic.

Rub 1/4 cup salsa verde into lamb.

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. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)

Preheat oven to 450 F.

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.

Let stand at room temperature 15 minutes.

Transfer lamb to cutting board; remove kitchen string.
 
Cut crosswise into thin slices. Arrange sliced lamb on platter.

Spoon some salsa verde over.
 
Serve lamb, passing remaining salsa alongside. Serves 8.
 
That's it!
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