Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto

Name: Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto
Prep time: 30 min
Total time: 75 min
Yield: 6 to 8 servings
Ingredients: 3 lbs butterflied American Lamb leg (ask your butcher to do this) tKosher salt and pepper, to taste; 1 cup shelled, toasted pistachios (see Note); 1 cup fresh mint leaves; 1/2 cup fresh Italian parsley (stems and leaves); 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp lemon juice (or to taste); 1 tsp lemon zest; 1/2 tbsp sea salt (or to taste); Freshly ground black pepper, to taste tPinch red chile flakes

Leg of Lamb American

February 8, 2016

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 lbs butterflied American Lamb leg (ask your butcher to do this) Kosher salt and pepper, to taste

For the Pesto

1 cup shelled, toasted pistachios (see Note)

1 cup fresh mint leaves

1/2 cup fresh Italian parsley (stems and leaves)

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp lemon juice (or to taste)

1 tsp lemon zest

1/2 tbsp sea 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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