{"id":4964,"date":"2013-07-16T16:38:21","date_gmt":"2013-07-16T21:38:21","guid":{"rendered":"http:\/\/www.premier1supplies.com\/sheep-guide\/?p=4964"},"modified":"2024-10-18T18:15:37","modified_gmt":"2024-10-18T23:15:37","slug":"grilled-butterflied-american-lamb-leg-with-mint-pistachio-pesto","status":"publish","type":"post","link":"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/07\/grilled-butterflied-american-lamb-leg-with-mint-pistachio-pesto\/","title":{"rendered":"Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4965\" title=\"leg-of-lamb-with-pesto-300x200\" src=\"http:\/\/www.premier1supplies.com\/sheep-guide\/wp-content\/uploads\/2013\/07\/leg-of-lamb-with-pesto-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><!--more-->Servings: 6 to 8 servings.<\/p>\n<p>Preparation Time: 30 minutes.<\/p>\n<p>Cook Time: 40 to 50 minutes<\/p>\n<h1>Butterflied American Lamb Leg<\/h1>\n<p>3 pounds butterflied\u00a0<strong>American Lamb<\/strong> leg<\/p>\n<p>Salt\u00a0<em>and<\/em> pepper, to taste<\/p>\n<p>Lay lamb leg open on a cutting board.\u00a0\u00a0Trim off visible fat.\u00a0\u00a0Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling<\/p>\n<p>&nbsp;<\/p>\n<h1><strong>Mint-Pistachio Pesto<\/strong><\/h1>\n<p>1 cup shelled, toasted pistachios (toast in a pan or for 8 to 10 minutes in a<\/p>\n<p>350\u00b0 oven)<\/p>\n<p>1 cup fresh mint (leaves only)<\/p>\n<p>1\/2 cup fresh Italian parsley (stems are okay)<\/p>\n<p>1\/4 cup plus 2 tablespoons extra virgin olive oil<\/p>\n<p>2 tablespoons red wine vinegar<\/p>\n<p>1 tablespoon lemon juice (to taste)<\/p>\n<p>1 teaspoon lemon zest<\/p>\n<p>1\/2 teaspoon sea salt (to taste)<\/p>\n<p>Freshly ground black pepper, to taste<\/p>\n<p>Pinch red chile flakes<\/p>\n<p>In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chile flakes; blend until somewhat chunky.<\/p>\n<p>Preheat grill to medium-high.\u00a0\u00a0Grill the lamb leg to medium-rare (remove from heat when thermometer reads between 130\u00b0F and 135\u00b0F), or to desired doneness.\u00a0Rest the meat, lightly covered, for at least 10 minutes before serving.\u00a0\u00a0Slice meat across the grain into thin slices.<\/p>\n<p>Serve lamb with the pesto, grilled vegetables and a salad.<\/p>\n<p><strong><em>Recipe and photo provided by the American Lamb Board.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[225],"tags":[361,257,573,581,263],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - 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