Name: Grilled Lamb with Salsa Verde
Yield: 6
Ingredients: 4 clove garlic -; 2 1/2 lb. boneless leg of lamb -; 2 tbsp. chopped fresh rosemary -; 1/4 c. plus 3 Tbsp. extra-virgin olive oil -; 2 tsp. fresh thyme leaves -; 2 1/4 tsp. cracked black pepper -; 3/4 c. finely chopped, tightly packed flat-leaf parsley leaves -; 1/4 c. finely chopped mint leaves -; 3 oz. feta cheese -; 6 tsp. fresh lemon juice -; 1 tbsp. chopped capers -; 1 anchovy fillet -; 1 tsp. fresh marjoram or oregano leaves -; 3/4 tsp. salt -; 1/4 tsp. Freshly ground pepper -; 6 rosemary branches -; 1 head radicchio -

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Ingredients for - Grilled Lamb with Salsa Verde

1. 4 clove garlic -

2. 2 1/2 lb. boneless leg of lamb -

3. 2 tbsp. chopped fresh rosemary -

4. 1/4 c. plus 3 Tbsp. extra-virgin olive oil -

5. 2 tsp. fresh thyme leaves -

6. 2 1/4 tsp. cracked black pepper -

7. 3/4 c. finely chopped, tightly packed flat-leaf parsley leaves -

8. 1/4 c. finely chopped mint leaves -

9. 3 oz. feta cheese -

10. 6 tsp. fresh lemon juice -

11. 1 tbsp. chopped capers -

12. 1 anchovy fillet -

13. 1 tsp. fresh marjoram or oregano leaves -

14. 3/4 tsp. salt -

15. 1/4 tsp. Freshly ground pepper -

16. 6 rosemary branches -

17. 1 head radicchio -

How to cook deliciously - Grilled Lamb with Salsa Verde

1. Stage

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. Stage

To make salsa verde: Press 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. Stage

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. Stage

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

5. Stage

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