Roasted Boneless Leg of Lamb with Fingerling Potatoes Leeks and Mint Salsa Verde

Roasted Boneless Leg of Lamb with Fingerling Potatoes, Leeks, and Mint Salsa Verde

Roasted Boneless Leg of Lamb with Fingerling Potatoes, Leeks, and Mint Salsa Verde

By The Daily Meal
Serves 6

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Details
  • Servings:   6
  • Calories:   738
  • Protein:   52g
  •  
  • Fiber:   6g
  • Sugar:   4g
  • Carb Total:   32g
  •  
  • Trans Fat:   0g
  • Saturated:   19g
  • Fat Total:   55g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mexican
Comments
Ingredients
  • 3 cloves garlic, smashed and peeled
  • 2 Cups loosely packed fresh flat-leaf parsley leaves
  • 1 Cup loosely packed fresh mint leaves
  • 3 anchovy fillets
  • 1 Tablespoon capers, drained and rinsed
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon freshly ground black pepper
  • 2 Tablespoons plus 1/3 cup extra-virgin olive oil
  • 1 3- to 3 1/2-pound boneless leg of lamb, butterflied
  • 2 1/2 Teaspoons kosher salt
  • 1 Tablespoon extra-virgin olive oil
  • 3 large leeks
  • 2 Pounds fingerling potatoes, halved lengthwise
Instructions

Roasted Boneless Leg of Lamb with Fingerling Potatoes, Leeks, and Mint Salsa Verde serves 6 original recipe by The Daily Meal.

View original preparation instructions

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