Grilled Lamb Leg with Italian Salsa Verde
- 1 leg of lamb, bone in, shank frenched
- 2 heads of garlic, peeled, minced
- ½ cup of mint, minced
- 1 cup rosemary, rough chop
- olive oil, as needed
- salt & pepper
- 6 anchovy filets
- 1 tablespoon lemon juice
- ¾ cup extra virgin olive oil
- ¾ cup flat leaf parsley
- ½ cup mint leaves
- 2 tablespoons capers
One day ahead, place all ingredients except oil for the Salsa Verde into a food processor. Turn on and slowly add oil. Chop until finely chopped.
For the Lamb, one day ahead…marinate the leg. Mix rosemary, mint, and garlic. Add oil until the mixture is of the consistency of a vinaigrette.
Season Lamb leg with salt and pepper. Rub rosemary mixture all over. Let sit overnight.
Prepare the grill. Turn grill onto medium low heat. Use indirect heat if necessary by turning one or more burners off. If using indirect heat the remaining burners should be on medium heat.
Place lamb over the direct heat. Grill turning often for 15-20 minutes. Be mindful of the grill flare ups and move lamb away from flare ups as necessary. The rosemary mixture and the lamb have a high fat content.
Move lamb over the lowest heat or the indirect heat. Continue to grill for 1-1 ½ hours or until a thermometer reads 130 degrees.
Remove lamb and let rest for 10-15 minutes.
Holding the bone slice the leg against the grain. Serve topped with the Salsa Verde.