GRILLED LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
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.
ROAST RACK OF LAMB WITH LEMON-MINT SALSA VERDE
From Fine Cooking. Plan ahead because the lamb needs to marinate for at least 8 hours. Suggested pairings: roasted garlic mashed potatoes and a side of bright greens.
Provided by Gabri
Categories Lamb/Sheep
Time 8h35m
Yield 8 ribs, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving. The rest will be used as the marinade.
- Trim the fat on the lamb racks to a 1/4-inch-thick layer. Poke holes all over the lamb with a fork to help the marinade penetrate. Lightly score the fat layer about 1/16 inch deep in a 1/2 inch diamond pattern. Arrange the racks, fat side up, in a 9x13 inch baking dish, overlapping the bones if necessary to fit the racks in the dish. Brush the salsa verde marinade all over the racks. Cover and refrigerate for at least 8 hours, and up to 24 hours.
- Heat the oven to 425°F Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan or rimmed baking sheet- they should fit in one layer. Brush the top and sides of each rack with 1 Tbs of the reserved salsa verde. Roast for 15 minutes. Brush with 1 Tbs more of the salsa verde and continue to roast to an internal temperature of 130-135F for medium rare, about 15-20 minutes. Let the meat rest for 5 minutes before carving into chops. Drizzle the remaining salsa verde over each serving.
Nutrition Facts : Calories 129.9, Fat 13.6, SaturatedFat 1.9, Sodium 585.6, Carbohydrate 2.4, Fiber 1, Sugar 0.2, Protein 0.6
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