• 4 cloves garlic
• 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 tightly packed flat-leaf parsley leaves , finely chopped
• 1/4 cup mint leaves , finely chopped
• 3 ounces feta cheese , crumbled
• 6 teaspoons fresh lemon juice
• 1 tablespoon capers , chopped
• 1 anchovy fillet , mashed
• 1 teaspoon fresh marjoram or oregano leaves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 branches rosemary , leaves removed, or metal skewers
• 1 head   radicchio , leaves separated and torn into large pieces

Press 3 1/2 garlic cloves in 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.

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 teaspoon lemon juice, capers, anchovy, marjoram, 1/8 teaspoon salt and 1/8 teaspoon pepper.

Prepare 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.

Meanwhile, in a large bowl, toss radicchio with remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/8 teaspoon salt and 1/8 teaspoon pepper; scatter over a platter.

Place lamb over radicchio, and spoon salsa verde over top.