Grilled Butterflied Lamb Leg with Mint-Pistachio Pesto

Grilled Butterflied Lamb Leg with Mint-Pistachio Pesto

This Grilled Butterflied Lamb Leg with Mint-Pistachio Pesto is a delicious fall and winter recipe. The homemade pesto pairs perfectly with the grilled lamb leg for a well-balanced dish. Serve it with your favorite fall sides for an elevated main entrée.

8

Servings

1 hour, 20 mins

Total cook time

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Lamb

  • 3 pounds butterflied lamb leg
  • salt and pepper, to taste

Pesto

  • 1 cup shelled, toasted pistachios (toast in a pan for 8 to 10 minutes)
  • 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 of red chili flakes

Cooking Instructions

Step 1 :: Lamb

Set lamb leg open on a cutting board.

Step 2 :: Lamb

Trim off visible fat.

Step 3 :: Lamb

Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling

Step 4 :: Pesto

In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chili flakes; blend until somewhat chunky.

Step 5 :: Pesto

Preheat grill to medium-high. Grill the lamb leg to medium-rare (remove from heat when thermometer reads between 130° and 135°), or to desired doneness. Rest the meat, lightly covered, for at least 10 minutes before serving. Slice meat across the grain into thin slices.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe