Grilled Leg of Lamb with Salsa Verde
Ingredients
- 1 garlic clove, peeled
- 1 Tbs. capers, chopped
- 2 anchovy fillets
- 1 small shallot, minced
- 1 cup (1 1/2 oz./45 g) finely chopped fresh flat-leaf parsley
- 1/2 cup (3/4 oz./20 g) thinly sliced chives
- 2 Tbs. white wine vinegar
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup (8 fl. oz./250 ml) salsa verde
- 3 lb. (1.5 kg) boneless leg of lamb
- 3 Tbs. fine sea salt
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