Grilled Lamb With Salsa Verde Recipe

Name: Grilled Lamb With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup capers packed in salt, soaked for 30 minutes, drained, coarsely chopped; ½ cup chopped fresh flat-leaf Italian parsley; ⅓ cup chopped scallion; ½ cup chopped fresh mint leaves; ½ cup fresh lemon juice; 2 teaspoons grated lemon peel; 1 cup olive oil, preferably extra-virgin; 2 teaspoons dried crushed red pepper flakes; 3 ½ teaspoons coarse salt; 1 ½ teaspoons fresh ground black pepper; 4 -5 lbs butterflied boneless lamb shoulder; 1 tablespoon minced garlic; nonstick cooking spray

Servings: persons

¼ cup capers packed in salt, soaked for 30 minutes, drained, coarsely chopped
½ cup chopped fresh flat-leaf Italian parsley
⅓ cup chopped scallion
½ cup chopped fresh mint leaves
½ cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 ½ teaspoons coarse salt
1 ½ teaspoons fresh ground black pepper
4 -5 lbs butterflied boneless lamb shoulder
1 tablespoon minced garlic
nonstick cooking spray

1
Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend.
2
Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper.
3
Set the salsa verde aside.
4
Place the lamb in a 15 by 10 by 2-inch glass baking dish.
5
Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb.
6
Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly.
7
Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
8
Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat).
9
Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes.
10
Transfer the lamb to a work surface and let rest 15 minutes.
11
Cut the lamb across grain into thin slices.
12
Arrange the lamb slices on a platter.
13
Serve the remaining salsa verde alongside.

1275

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ¼ cup capers packed in salt, soaked for 30 minutes, drained, coarsely chopped, ½ cup chopped fresh flat-leaf Italian parsley, ⅓ cup chopped scallion, ½ cup chopped fresh mint leaves, and more.

Yes, 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.

That's it — enjoy your meal!

Grilled Lamb With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions