Name: Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde
Yield: 8–10 Servings
Ingredients: 1 garlic clove, finely chopped; 2 cups whole-milk plain Greek yogurt; 1 cup chopped fresh mint; 1 tablespoon (or more) fresh lemon juice; Kosher salt, freshly ground pepper; 6 oil-packed anchovy fillets; 4 garlic cloves, chopped; 3/4 cup extra-virgin olive oil; 3/4 cup chopped fresh parsley; 1/2 cup chopped fresh mint; 2 tablespoons drained capers; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground pepper; 1 cup rosemary leaves; 3/4 cup peeled garlic cloves (from about 2 heads); 3/4 cup extra-virgin olive oil, plus more for serving; 1 (5 1/2–6 1/2-pounds) whole bone-in leg of lamb, shank attached, frenched; Kosher salt, freshly ground pepper; 1 cup chopped preserved lemons; 1/2 cup chopped fresh mint

Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa VerdeMarcus Nilsson

Ask your butcher for a whole leg, which will include part of the sirloin.

Recipe notes

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Recipe notes

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