Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto

6 to 8 servings

Preparation time: 30 minutes

Cook time: 40 to 50 minutes

3        pounds butterflied American Lamb leg

Salt and pepper, to taste

Lay lamb leg open on a cutting board. Trim off visible fat. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.

Mint-Pistachio Pesto

1        cup shelled, toasted pistachios (toast in a pan or for 8 to 10 minutes in a

350° oven)

1        cup fresh mint (leaves only)

1/2        cup fresh Italian parsley (stems are okay)

1/4        cup plus 2 tablespoons extra virgin olive oil

2        tablespoons red wine vinegar

1        tablespoon lemon juice (to taste)

1        teaspoon lemon zest

1/2        teaspoon sea salt (to taste)

Freshly ground black pepper, to taste

Pinch red chile flakes

In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chile flakes; blend until somewhat chunky.

Preheat grill to medium-high. Grill the lamb leg to medium-rare (remove from heat when thermometer reads between 130°F and 135°F), or to desired doneness. Rest the meat, lightly covered, for at least 10 minutes before serving. Slice meat across the grain into thin slices.

Serve lamb with the pesto, grilled vegetables and a salad.

Recipe and image provided by the American Lamb Board