Roast Lamb with Salsa Verde
| Yield: | 3 Servings |
| Categories: | Meats |
| 1 | Boneless Lamb Leg Roast | |
| Salt And Freshly Ground Black Pepper | ||
| Sprig Fresh Rosemary | ||
| 1 | Clove Garlic, Peeled; Cut In Slivers | |
| For The Sauce: | ||
| 1 | pk | Fresh Flat-Leaf Parsley |
| 1/2 | pk | Fresh Mint |
| 2 | Cloves Garlic; Crushed | |
| 2 | tb | Capers; Drained |
| 1 | tb | Dijon Mustard |
| 1 | tb | White Wine Vinegar |
| 3 | fl | Extra Virgin Olive Oil |
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