Butterflied leg of lamb with minty salsa verde

1 boned leg of lamb (ask your butcher to bone it out and trim it for you)

2 lemons, juice only

1 onion, coarsely chopped

3 cloves garlic, sliced

150ml extra virgin olive oil

2 bay leaves, torn into pieces

3 tbsp chopped mint leaves

8 peppercorns, lightly crushed

For the minty salsa verde

1 large handfuls spearmint leaves

4-5 sprigs peppermint, leaves only

1 bunch parsley

1 large handful basil

6 tinned anchovies

2 tbsp capers

2 cloves garlic, coarsely chopped

1 slice bread, crusts removed, torn up (about 60g after crusts have been cut off)

1/2 tsp sugar

2 tbsp white wine vinegar

150-250ml olive oil

freshly ground black pepper

For the parsley, tomato and shallot salad

1 large bunches flat leaf parsley, leaves and finest stems only

2-3 shallots, thinly sliced

150g cherry tomatoes, halved

1-2 tbsp lemon juice

3-4 tbsp extra virgin olive oil