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1
Mix garlic, yogurt, mint, and lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice, if desired.
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2
Mint yogurt can be made 1 day ahead. Cover and chill.
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3
Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper.
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4
Salsa verde can be made 1 day ahead. Cover and chill.
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5
Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
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6
Blend rosemary, garlic, and 3/4 cup oil in a blender or food processor until rosemary and garlic are finely chopped. Season lamb all over with salt and pepper and smear with rosemary mixture.
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7
Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15-20 minutes (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense). Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 135u00b0, 1 1/2-2 hours. (The leg is composed of several muscle groups; take the temperature in multiple spots for the most accurate reading.)
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8
Transfer lamb to a cutting board and let rest 5 minutes. Holding bone, thinly slice lamb against the grain, continuing until you reach the bone. Rotate lamb and continue to thinly slice (slice only as much as you are serving.)
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9
Top lamb with lemons and mint; serve with mint yogurt and salsa verde.
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10
Lamb can be marinated 1 day ahead; chill. Lamb can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before slicing and finishing as directed above.
