Servings: Serves 6
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.
From the April 2003 issue of O, The Oprah Magazine
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