Cook The Book: Grilled Lamb With Salsa Verde Recipe

Name: Cook The Book: Grilled Lamb With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 2 1/2 pounds boneless leg of lamb, cut into 2-inch chunks; 2 tablespoons chopped fresh rosemary; 1/4 cup plus 3 tablespoons extra-virgin olive oil; 2 teaspoons fresh thyme leaves; 2 1/4 teaspoons cracked black pepper; 3/4 cup finely chopped, tightly packed flat-leaf parsley leaves; 1/4 cup finely chopped mint leaves; 3 ounces feta cheese, crumbled; 6 teaspoons fresh lemon juice; 1 tablespoon chopped capers; 1 anchovy fillet, mashed; 1 teaspoon fresh marjoram or oregano leaves; 3/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 6 rosemary branches, leaves removed, or metal skewers; 1 head radicchio, leaves separated and torn into large pieces

Servings: persons

4 garlic cloves
2 1/2 pounds boneless leg of lamb, cut into 2-inch chunks
2 tablespoons chopped fresh rosemary
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves
2 1/4 teaspoons cracked black pepper
3/4 cup finely chopped, tightly packed flat-leaf parsley leaves
1/4 cup finely chopped mint leaves
3 ounces feta cheese, crumbled
6 teaspoons fresh lemon juice
1 tablespoon chopped capers
1 anchovy fillet, mashed
1 teaspoon fresh marjoram or oregano leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 rosemary branches, leaves removed, or metal skewers
1 head radicchio, leaves separated and torn into large pieces

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

1432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 garlic cloves, 2 1/2 pounds boneless leg of lamb, cut into 2-inch chunks, 2 tablespoons chopped fresh rosemary, 1/4 cup plus 3 tablespoons extra-virgin olive oil, and more.

Yes, Cook The Book: Grilled Lamb With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Grilled Lamb With Salsa Verde

How did you like this recipe?

Frequently Asked Questions