Grilled Lamb with Salsa Verde
Giada De Laurentiis
- 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
- In a large bowl, stir together the capers, parsley, scallions, mint, lemon juice and peel, olive oil, and 1 teaspoon red pepper flakes until blended. 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 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°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.
- Nutrition Serving Size
- per serving
Amount/Serving % Daily Value
- 2 grams
- 14 grams
- 31 grams
- Saturated Fat
- 9 grams
- 61 milligrams
- 313 milligrams