Butterflied Leg of Lamb With Lemon Salsa Verde

• Meat

  • 1 Butterflied leg of lamb, boneless

• Produce

  • 1/2 cup Cilantro
  • 7 Garlic cloves
  • 2 Lemons, zest of
  • 1/2 cup Mint
  • 1/4 cup Oregano or marjoram, fresh leaves
  • 3/4 cup Parsley
  • 3 tbsp Preserved lemon
  • 2 Scallions
  • 1/4 cup Thyme, fresh leaves

• Condiments

  • 2 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 1/2 tsp Black pepper
  • 2 1/2 tsp Kosher salt, coarse

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Other

  • 1 teaspoon Turkish chile such as Marash or Urfa (or use crushed red pepper flakes

Found on cooking.nytimes.com