Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto
Preparation Time: 30 minutes
Cook Time: 50 minutes
Grilled leg of lamb served alongside a zesty mint-pistachio pesto.
3 lbs butterflied American Lamb leg
Salt and pepper, to taste
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 OK)
1/4 cup plus 2 tablespoons extra virgin olive oil
2 Tbs red wine vinegar
1 Tbs lemon juice (to taste)
1 tsp lemon zest
1/2 tsp sea salt (to taste)
Freshly ground black pepper, to taste
Pinch red chili flakes
1. Lay lamb leg open on a cutting board.
2. Trim off visible fat.
3. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.
4. In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chili flakes; blend until somewhat chunky.
5. 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.