Grilled Lamb with Salsa Verde

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Grilling Show

Rated: 5 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
40 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: 15 min
Cook: 40 min
Total:: 1 hr 25 min

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Ingredients

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

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.

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Comments & Reviews

recipe Grilled Lamb with Salsa Verde
Julie Munster, IN 09-28-2008
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Very Satisfying
Rated: 5 stars out of 5

I'm Greek and my husband is Italian. This recipe satisfied the culinary palates of our entire family. I even scored big with... my mushroom-loving mother-in-law!Read more
recipe Grilled Lamb with Salsa Verde
Carol Woodburn, OR 06-02-2008
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Lamb Shoulder Buttefly w Salsa Verde
Rated: 5 stars out of 5

Made Giada's recipe last weekend, it was just fabulous. Made the stuffed Portabello's to go with yummy. 5 star on both.... ThanksRead more
recipe Grilled Lamb with Salsa Verde
Cathy Anaheim, CA 05-04-2007
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Awesome!!
Rated: 5 stars out of 5

So easy to make! I passed this recipe around to friends and family! If you have never made lamb, this would be the recipe to... make it with. Its a hit with everyone in my circle!!Read more
recipe Grilled Lamb with Salsa Verde
Gloria Goodyear, AZ 04-08-2007
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Magnificent!!
Rated: 5 stars out of 5

This was the best lamb recipe I have tried!! Everyone loved it!! Thanks Giada!
recipe Grilled Lamb with Salsa Verde
Anonymous 04-07-2007
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Easy to make and fabulous
Rated: 5 stars out of 5

I love this recipe and I've made it about six times so far. The left-overs are terrific too! I usually cut the amount of oil... that is in the Salsa Verde quite a bit, but the taste doesn't suffer.Read more
recipe Grilled Lamb with Salsa Verde
LYNANNE Shoreline, WA 07-17-2006
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Easy fix to dinner indecision
Rated: 4 stars out of 5

Great recipe! Was even able to get the 'man' involved by using his new bbq to grill the lamb. Salsa Verde was delicious and... easy, and both the lamb and salsa we used the next day to make open-faced sandwiches. You don't even need to re-heat the lamb the following day if you refrigerate it well once it has cooled. I will definitely try this recipe again.Read more