Grilled Lamb with Salsa Verde

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Rated 5 stars out of 5
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  • Read 29 Reviews
Total Time:
1 hr 25 min
Prep
30 min
Inactive
15 min
Cook
40 min
Yield:
8 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 29 reviews

  • on February 26, 2012

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    the sauce is great also with tuna steak!

    people found this review Helpful.
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  • on May 28, 2010

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    This is one of my all time favorite recipes. I've made it many times and I'm always asked for the recipe. For a more casual meal, I'll serve it with pita bread and set aside some of the salsa verde to mix with plain greek yogurt. It is so good!

    people found this review Helpful.
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  • on February 16, 2010

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    Very easy to make and delicious results. I marinated a boneless leg of lamb (butterflied for even thickness for grilling in the Salsa Verde overnight and it was perfect. Don't understand some of the earlier comments on saltiness - followed the recipe and it was just right.

    people found this review Helpful.
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