Grilled Lamb With Salsa Verde
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Scallions (chopped)1 cup
Lemon Juice (fresh)2 tsps
Lemon Peel (grated)3.5 tsps
Coarse Salt1.5 tsps
Ground Black Pepper (freshly)1 tbsp
Garlic (minced)Directions:
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