3 lbs. lamb loin
¼ cup olive oil
8 large garlic cloves, crushed and roughly chopped
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh oregano
1/3 cup Italian parsley
Salt and freshly ground pepper
¼ cup canola oil
For the Gremolata:
2 lemons
½ cup finely chopped fresh mint
4 garlic cloves, finely chopped
¼ cup extra virgin olive oil
In a medium bowl, mix together the garlic, thyme, oregano, parsley, salt and pepper. Rube the whole lamb loin with the herb mixture. Let marinate one hour or overnight. Preheat oven to 400°.
While the lamb marinates, make the gremolata. Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley, garlic and enough of the olive oil to make a pourable sauce.
Heat the oil in an oven proof skillet over high heat. Remove most of the herbs from the lamb. Sear the lamb all over to retain the juices. Drain off the excess oil. Roast the lamb for about 6 minutes for medium rare to medium. Remove from oven and let rest 5 minutes. Slice the lamb into ½ inch slices and spoon salsa verde over top.
Serves 6.
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