Cook The Book: Grilled Lamb With Salsa Verde

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

4 garlic cloves

2 1/2 pounds boneless leg of lamb, cut into 2-inch chunks

2 tablespoons chopped fresh rosemary

1/4 cup plus 3 tablespoons extra-virgin olive oil

2 teaspoons fresh thyme leaves

2 1/4 teaspoons cracked black pepper

3/4 cup finely chopped, tightly packed flat-leaf parsley leaves

1/4 cup finely chopped mint leaves

3 ounces feta cheese, crumbled

6 teaspoons fresh lemon juice

1 tablespoon chopped capers

1 anchovy fillet, mashed

1 teaspoon fresh marjoram or oregano leaves

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

6 rosemary branches, leaves removed, or metal skewers

1 head radicchio, leaves separated and torn into large pieces

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