Grilled Lamb with Salsa Verde Recipe

Grilled Lamb with Salsa Verde Recipe

How To Make Grilled Lamb with Salsa Verde

Chunks of skewered meat are seasoned and made into this grilled lamb recipe that is balanced perfectly with the freshness of the herby salsa verde.

Preparation: 25 minutes
Cooking: 15 minutes
Total: 40 minutes



  • 4clovegarlic
  • lbsleg of lamb,boneless
  • 2tbspfresh rosemary,chopped
  • ¼cupextra-virgin olive oil,(plus 3 tbsp)
  • 2tspfresh thyme leaves
  • tspblack pepper,cracked
  • ¾cupflat-leaf parsley leaves,finely chopped, tightly packed
  • ¼cupmint leaves,finely chopped
  • 3ozfeta cheese
  • 6tspfresh lemon juice
  • 1tbspcapers,chopped
  • 1anchovy fillet
  • 1tspfresh marjoram,or oregano leaves
  • ¾tspsalt
  • ¼tspfreshly ground pepper
  • 6rosemary branches
  • 1headradicchio


  1. Press 3½ 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 for at least 4 hours or overnight.

  2. Press remaining garlic clove in garlic press. In a medium bowl, combine pressed garlic, ¼ cup olive oil, parsley, mint, feta, 4 teaspoons lemon juice, capers, anchovy, marjoram, salt, and pepper.

  3. Prepare grill. Skewer lamb on rosemary branches or metal skewers; sprinkle with 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 tablespoon olive oil, 2 teaspoons lemon juice, salt, and pepper; scatter over a platter.

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


  • Calories: 537.65kcal
  • Fat: 39.88g
  • Saturated Fat: 15.33g
  • Monounsaturated Fat: 18.52g
  • Polyunsaturated Fat: 3.35g
  • Carbohydrates: 5.40g
  • Fiber: 1.96g
  • Sugar: 0.93g
  • Protein: 38.26g
  • Cholesterol: 141.70mg
  • Sodium: 598.60mg
  • Calcium: 139.10mg
  • Potassium: 689.75mg
  • Iron: 5.10mg
  • Vitamin A: 66.88µg
  • Vitamin C: 16.43mg
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