Grilled Lamb With Salsa Verde Food

GRILLED LAMB WITH SALSA VERDE

Steps:

• Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup 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.
• 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 for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
• Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

LAMB CHOPS SCOTTADITA WITH SALSA VERDE

Steps:

• Salsa Verde, part 1: Use your fingers to split open the anchovies and remove the bones. Roughly chop the anchovies with the capers. Combine the anchovies, capers, grated garlic, lemon zest, and the salt in the mortar and pestle; grind them to a paste.
• Salsa Verde, part 2: Stirring constantly with the pestle, add the olive oil a few drops at a time to maintain a paste-like consistency. Thinly slice and add the parsley to the olive oil mixture. Continue to grind until the parsley is incorporated into the paste. Stir in lemon juice and salt to taste. Alternative method, with food processor: Combine the parsley, anchovies, capers, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse to roughly chop the ingredients. Turn off the motor and scrape down the sides of the bowl. With the motor running, gradually add the olive oil, stopping after you've added half of the oil to scrape down the bowl again, and then slowly adding the rest. Add more olive oil as needed to achieve a loose paste. (Don't mix it any longer than necessary, as the blade will heat the garlic and give it a bitter flavor. Over-processing also incorporates too much air into the sauce, giving it an undesirable texture.) Taste for seasoning and add more salt or lemon juice if desired. Serve immediately, or refrigerate in an airtight container for up to 2 days. (After that, it will lose its green color and vibrant flavor.) Bring to room temperature before serving.
• Lamb Chops: Prepare a hot fire in a gas or charcoal grill, or preheat a grill pan or heavy-bottomed skillet over high heat. Season the lamb chops with salt and pepper on both sides. Place the lamb chops on the grill to cook, 2-4 minutes per side for medium rare.
• Assemble: Char the fresh rosemary sprigs in the fire and place them on the lamb chops. Remove the lamb chops from the grill and rest them for 10 minutes before serving alongside plenty of Salsa Verde.

GRILLED LAMB MEATBALLS WITH SALSA VERDE RECIPE - (4.3/5)

Steps:

• STEP 1 Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes. STEP 2 Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.) STEP 3 Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes. STEP 4 Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.

GRILLED LAMB MEATBALLS WITH SALSA VERDE

Steps:

• Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes.
• Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.)
• Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes.
• Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.

GRILLED LEG OF LAMB WITH SALSA VERDE

Steps:

• Put the lamb in a large roasting pan and pat dry with paper towels.
• In a small bowl, combine the yogurt, garlic, rosemary, lemon juice, oil, salt, and pepper and mix well. Using your hands, rub the paste all over the lamb. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 6 hours or, even better, overnight.
• Preheat an outdoor gas grill until very hot. Rub the grill grates with oil to prevent sticking. Put the lamb on the grill, reduce the heat to the lowest setting, and close the cover. Grill the lamb, turning periodically, until a meat thermometer inserted into the center of the lamb registers about 135°F (be careful that the thermometer does not touch the bone), about 1 1/4 hours. Transfer the lamb to a cutting board and allow to rest for 10 minutes before carving. The internal temperature will continue to rise 5 to 10 degrees.
• Right before serving, put the lemon halves, cut side down, on the grill and char for 1 minute-you won't believe how much juice you get.
• Carve the lamb and serve drizzled with salsa verde and a lemon half for a good squeeze of lemon juice.
• Salsa Verde
• In a small bowl, combine all the ingredients, mixing well with a spoon.
• A Rainy-Day Method
• Prepare the lamb as above, but roast in a roasting pan in a preheated 325°F oven for 1 1/2 to 2 hours for medium-rare.
• Note
• Carving a leg of Lamb
• A leg of lamb is one of simplest roasts to carve. There are no complicated techniques involved and the only tools required are a sharp knife and a cutting board. Hold the leg bone securely with a clean kitchen towel and lift it up slightly so the leg is tilted. Slice the rounded side of the meat into thin pieces until you hit the bone. Turn the leg over so it sits steady on the board and carve the other side in the same manner. To make the most tender slices, always cut across the grain of the meat, which radiates outward from the bone.

LAMB CHOPS WITH PISTACHIO SALSA VERDE

Steps:

• Make the Pistachio Salsa Verde:
• Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
• Cook the lamb chops:
• Season lamb chops with salt and pepper; allow to come to room temperature.
• Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
• Do Ahead
• Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.