Serves: 4 to 6
- 3 green onions, finely chopped
- 1 cup packed mint leaves
- 1/2 cup packed parsley leaves
- 1 tablespoon white wine vinegar
- 1 teaspoon finely chopped jalapeno pepper
- 1/2 teaspoon chopped garlic
- 1 teaspoon granulated sugar
- 2 anchovy fillets, chopped
- 1 tablespoon chopped capers
- Salt to taste
- 1/3 cup olive oil
- 1 three-pound (1.5 kilogram) boneless butterflied lamb leg
Combine green onions, mint, parsley, vinegar, jalapeno, garlic and sugar in a food processor. Stir in anchovies and capers and season with salt. Pulse until chunky. Stir in oil. Reserve.
Preheat grill to high. Brush lamb with 1/4 cup of the mint salsa verde. Sear lamb on each side for about three minutes per side. Turn off middle burner and grill 10 minutes per side or until still pink in the centre. Timing will vary depending on the thickness of the lamb.
Allow lamb to rest for 10 minutes, then carve into thin slices and serve with the remaining salsa verde.
SUGGESTED WINE PAIRINGS
For the lamb, most people will favour red, of course, and this is a dish that loves southern French reds from either the Rhone Valley or Languedoc-Roussillon. The herbal overtones in the wine harmonize with the salsa verde. But a rosé from France or Spain would work nicely, too. The berry flavours complement the gamey meat and the lively acidity and whiff of herbs stand up to the green salsa. - Beppi Crosariol