Ingredients
Prep Time: 15 minutes
Cook Time: 2 hours, 20 minutes
Serving Size: 4
For the lamb:
1 1/2 pounds lamb loin, rolled and tied
2 rosemary sprigs (optional)
2 tablespoons butter + 1 tablespoon for searing
salt & pepper
For the olive and mint salsa verde:
1/4 cup extra virgin olive oil
1 tablespoon orange juice
3 tablespoons green olives finely chopped (I used Cerignola olives)
1/4 cup fresh mint finely chopped
zest of 1 lemon
1 garlic clove grated
salt and pepper
Preparation
