Ingredients
4 clove garlic
2 1/2 lb. boneless leg of lamb
2 tbsp. chopped fresh rosemary
1/4 c. plus 3 Tbsp. extra-virgin olive oil
2 tsp. fresh thyme leaves
2 1/4 tsp. cracked black pepper
3/4 c. finely chopped, tightly packed flat-leaf parsley leaves
1/4 c. finely chopped mint leaves
3 oz. feta cheese
6 tsp. fresh lemon juice
1 tbsp. chopped capers
1 anchovy fillet
1 tsp. fresh marjoram or oregano leaves
3/4 tsp. salt
1/4 tsp. Freshly ground pepper
6 rosemary branches
1 head radicchio
Preparation
Step 1Press 3 1/2 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 at least 4 hours or overnight.Step 2To make salsa verde: Press remaining 1/2 garlic clove in garlic press. In a medium bowl, combine pressed garlic, 1/4 cup olive oil, parsley, mint, feta, 4 teaspoons lemon juice, capers, anchovy, marjoram, 1/8 teaspoon salt, and 1/8 teaspoon pepper.Step 3Prepare grill. Skewer lamb on rosemary branches or metal skewers; sprinkle with 1/2 teaspoon salt. Grill lamb 10 to 12 minutes for medium-rare, or until desired doneness.Step 4Meanwhile, in a large bowl, toss radicchio with remaining 2 tablespoon olive oil, 2 teaspoons lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; scatter over a platter.Step 5Place lamb over radicchio, and spoon salsa verde over top.
