Recipe courtesy of Giada De Laurentiis
Episode: Grilling Show
Total:
1 hr 25 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.

Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.

Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

IDEAS YOU'LL LOVE

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Grilled Lobster

Recipe courtesy of Chris Fischer

Crown Roast of Lamb

Recipe courtesy of Alton Brown

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Rack of Lamb Persillade

Recipe courtesy of Ina Garten

Grilled Shrimp Skewers

Recipe courtesy of Bobby Flay

Perfect Grilled Chicken

Recipe courtesy of Ree Drummond

Lamb Kebabs

Recipe courtesy of Michele Urvater

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking