Grilled Lamb with Salsa Verde

Deselect All

1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped

1/2 cup chopped fresh Italian flat leaf parsley

1/3 cup chopped scallions

1/2 cup chopped fresh mint leaves

1/2 cup fresh lemon juice

2 teaspoons grated lemon peel

1 cup olive oil, preferably extra-virgin

2 teaspoons dried crushed red pepper flakes

3 1/2 teaspoons coarse salt

1 1/2 teaspoons freshly ground black pepper

1 (4 1/2 to 5-pound) butterflied boned lamb shoulder

1 tablespoon minced garlic

Nonstick cooking spray