Grilled Butterflied Lamb Leg with Mint-Pistachio Pesto

Grilled Butterflied Lamb Leg with Mint-Pistachio Pesto



3 pounds butterflied Cedar Springs or Shepherd’s Pride lamb leg
Salt and pepper

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 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


  1. 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
  2. In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chile flakes; blend until somewhat chunky.
  3. 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.
  4. Serve lamb with the pesto, grilled vegetables and a salad.

Recipe and image provided by the American Lamb Board

Print Friendly, PDF & Email