Cook The Book: Grilled Lamb With Salsa Verde

1. 1

   Press 3 1/2 garlic cloves in a garlic press. In a large bowl, combine pressed garlic, lamb, rosemary, 1 tablespoon olive oil, thyme, and cracked pepper. Cover with plastic wrap and marinate in the refrigerator at least 4 hours or overnight.

2. 2

   To make the salsa verde: Press the remaining 1/2 garlic clove in garlic press. In a medium bowl, combine pressed garlic, 1/4 cup olive oil, parsley, mint, feta, 4 teaspoons lemon juice, capers, anchovy, marjoram, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

3. 3

   Prepare grill. Skewer lamb on rosemary branches or metal skewers; sprinkle with 1/2 teaspoon salt. Grill lamb 10 to 12 minutes for medium-rare, or until desired doneness.

4. 4

   Meanwhile, in a large bowl, toss radicchio with remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper, scatter over a platter.

5. 5

   Place lamb over radicchio, and spoon salsa verde over top.

* Per serving · 4 servings · Values may vary.