Grilled Lamb with Salsa Verde

In a large bowl, stir the oil, lemon juice, parsley, scallions, mint, capers, lemon zest and pepper flakes to blend. Whisk in 1 ½ tsp of salt and ½ tsp of black pepper. Set aside the salsa verde.

Place the lamb in a 15x10x2 inch glass baking dish. Rub the remaining 2 tsp of salt, 1 tsp of black pepper and the garlic all over the lamb. Pour ½ cup of salsa verde over lamb turning it evenly. (At this point you may cover and refrigerate for up to 1 day)

Spray grill rack with non stick spray and prepare for a medium heat. Grill the lamb, turning occasionally, until a meat thermometer inserted into the thicker parts resisters 130 degrees for medium-rare, about 90 minutes. Transfer meat to work area and let rest for about 15 minutes. Cut lamb across grain into thin slices serve with remaining salsa verde.