Butterflied Leg of Lamb with Mint-Parsley Sauce

Method

1. Open the lamb flat and trim any thick silverskin. Rub it with 2 tbsp olive oil, the minced garlic, rosemary, Dijon, lemon zest, salt and pepper and let it sit at room temperature for 1 hour (not counted in the time above), or covered in the fridge overnight.
2. Heat the oven to 425°F. Set the lamb on a wire rack over a sheet pan, fat side up, and roast until the thickest part reads 125°F, 35 to 45 minutes.
3. While it roasts, stir the parsley, mint, grated garlic, 3 tbsp olive oil, vinegar, 2 tsp of the lemon juice and a pinch of salt together.
4. Rest the lamb on a board, loosely tented with foil, for 15 minutes. The temperature will climb to about 135°F.
5. Slice across the grain into ½-inch slices, starting with the thick end, squeeze the leftover lemon juice over them and spoon the sauce on top.

Food safety. USDA recommends 145°F. Medium-rare is a chef's preference.