Preparation Time: 30 minutes.
Cook Time: 40 to 50 minutes
Butterflied American Lamb Leg
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
1 cup shelled, toasted pistachios (toast in a pan or for 8 to 10 minutes in a
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 photo provided by the American Lamb Board.