Grilled Lamb with Salsa Verde

The salsa verde used here is also available as a standalone recipe: Salsa Verde (for Grilled Lamb).

Ingredients

• 1/4 cup (60 ml) salted capers, soaked for 30 minutes, drained, coarsely chopped
• 1/2 cup (120 ml) chopped fresh Italian flat leaf parsley
• 1/3 cup (80 ml) chopped scallions
• 1/2 cup (120 ml) chopped fresh mint leaves
• 1/2 cup (120 ml) fresh lemon juice
• 2 teaspoons (10 ml) grated lemon peel
• 1 cup (240 ml) olive oil, preferably extra-virgin
• 2 teaspoons (10 ml) dried crushed red pepper flakes
• 3 1/2 teaspoons (20 ml) coarse salt
• 1 1/2 teaspoons (7.5 ml) freshly ground black pepper
• 1 (4 1/2 to 5-pound (225 g-2.27 kg)) butterflied boned lamb shoulder
• 1 tablespoon (15 ml) minced garlic
• Nonstick cooking spray

Method

1. To make the salsa verde, stir the first 7 ingredients and 1 teaspoon (5 ml) red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons (7.5 ml) of salt and 1/2 teaspoon (2.5 ml) of black pepper, then set aside.
2. Place the lamb in a 15 by 10 by 2-inch (38x25x5 cm) glass baking dish. Rub the minced garlic, remaining 2 teaspoons (10 ml) of salt, 1 teaspoon (5 ml) of black pepper, and remaining 1 teaspoon (5 ml) red pepper flakes all over the lamb.
3. Pour 1/2 cup (120 ml) of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
4. Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F (55°C) for medium-rare, turning occasionally, about 40 minutes.
5. Transfer the lamb to a work surface and let rest 15 minutes.
6. Cut the lamb across the grain into thin slices. Arrange the slices on a platter and serve the remaining salsa verde alongside.