Grilled Lamb with Salsa Verde

[KitKanboodle]

Grilled Lamb with Salsa Verde
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    1/4 cup salted capers, soaked for 30 minutes, drained,
      coarsely chopped
    1/2 cup chopped fresh Italian flat leaf parsley
    1/3 cup chopped scallions
    1/2 cup chopped fresh mint leaves
    1/2 cup fresh lemon juice
    2 teaspoons grated lemon peel
    1 cup olive oil, preferably extra-virgin
    2 teaspoons dried crushed red pepper flakes
    3 1/2 teaspoons coarse salt
    1 1/2 teaspoons freshly ground black pepper
    1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
    1 tablespoon minced garlic
    Nonstick cooking spray

  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.