This fresh herb “pesto” pops with the flavor of American lamb leg meat.
Prep: 30 mins
Cook: 45 mins
Yields: 6 to 8 servings
Ingredients
For the Lamb
3 lbsbutterflied American Lamb leg (ask your butcher to do this) Kosher salt and pepper, to taste
For the Pesto
1 cupshelled, toasted pistachios (see Note)
1 cupfresh mint leaves
1/2 cupfresh Italian parsley (stems and leaves)
1/4 cupplus 2 tablespoons extra-virgin olive oil
2 tbspred wine vinegar
1 tbsplemon juice (or to taste)
1 tsplemon zest
1/2 tbspsea salt (or to taste)
Freshly ground black pepper, to taste Pinch red chile flakes
Directions
Note: Toast the pistachios in a dry sauté pan over medium-high heat or on a sheet pan in a 350°F oven for 8 to 10 minutes.
*Cook time: 40 to 50 minutes
Recipe provided by the American Lamb Board
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