Miso Aioli (Makes 2-1/2 cups):
Chermoula Sauce (Makes 2 cups):
Smoked Red Chili Chimichurri (Makes 3 cups):
Open leg roasts and trim internal and external fat. Score the inside; rub with oil, garlic and rosemary. Rub outside of roasts with oil and season with salt and pepper. Tie roasts with butcher’s twine; place in large baking dishes. Roast at 350°F for 30 minutes; reduce temperature to 300°F and continue cooking until internal temperature reaches 115°F. Remove from oven; tent with foil until ready to carve. Serve with dipping sauces.
For the Miso Aioli: In a small bowl, combine mayonnaise, lime juice and miso until smooth; season to taste. Thin with water to desired consistency.
For the Chermoula Sauce: In a food processor, add parsley, cilantro, lemon juice, garlic, cumin, paprika and coriander. Add oil slowly until a rough chop paste forms. Do not over blend as you want to see flakes of parsley and cilantro. Adjust seasoning to taste.
For the Smoked Red Chili Chimichurri: In a bowl, combine oil, vinegar, parsley, onion, oregano, chilies, paprika and garlic. Season to taste.