Lamb Rump with Salsa Verde

For the lamb

• Two 1-lb. boneless lamb rump (sirloin) roasts (do not trim)
• Salt
• Freshly ground black pepper

For the salsa verde

• ³⁄₄ cup extra-virgin olive oil
• ¹⁄₂ cup flat-leaf parsley leaves, finely chopped
• ¹⁄₄ cup fresh mint, finely chopped
• Finely grated zest of 2 medium lemons (2 Tbsp.)
• Juice of 1 medium lemon (2 Tbsp.)
• 1 tbsp. capers, drained and finely chopped
• 1 tbsp. minced anchovy fillets (from about 12 fillets)
• 2 tsp. Dijon mustard
• 2 cloves garlic, minced (1 tsp.)
• ¹⁄₄ tsp. cayenne pepper (optional)
• Salt

Instructions

1. Prepare the lamb: Preheat a grill or grill pan to medium-high heat. Use a sharp knife to score the fat caps every inch; rotate the lamb 90° and repeat to form a crosshatch pattern. Season the meat generously all over with salt and pepper.
2. Transfer the lamb fat side down to the grill; cook until the fat renders a bit and the meat is well browned, about 4 minutes. (If flares occur, shift the meat away from the flame until it dies down, then replace.) Using tongs, turn the roasts and cook, turning occasionally, until browned all over and a meat thermometer inserted into the center reads 145° (medium-rare), 15–18 minutes more.
3. Remove the meat and let it rest for 15 minutes before thinly slicing and serving.
4. Meanwhile, make the salsa verde: In a small bowl, combine the oil, parsley, mint, lemon zest and juice, capers, anchovies, mustard, garlic, and cayenne (if using). Season with salt to taste and serve with the grilled lamb.