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Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto

Prep Time: 30 minutes

Cook Time: 50 minutes

Servings: 6-8

Grilled leg of lamb served alongside a zesty mint-pistachio pesto.

Ingredients

  The Lamb:

  3 lbs butterflied American Lamb leg

  Salt and pepper, to taste

  Mint-Pistachio Pesto:

  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

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Directions

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.