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Mario Batali's Grilled Butterflied Leg of Lamb with Mint Pesto

Grilled Butterflied Leg Lamb Mint Pesto Mario Batali
Lamb with Mint Pesto
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by :
Transform an Easter classic with a dollop of refreshing mint pesto.
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ingredients
  • For the Lamb:
  • 8 pound leg of Lamb (deboned; excess fat trimmed and butterflied)
  • 1/2 cup Extra-Virgin Olive Oil
  • 3 Garlic cloves (peeled cut into slices)
  • 2 sprigs fresh Rosemary
  • 1 Lemon
  • Salt and Pepper
  • For the Mint Pesto:
  • 2 cups fresh Mint leaves
  • 1 cup Basil
  • 1/2 cup Parmigiano-Reggiano (freshly grated)
  • 1/3 cup Pine Nuts (toasted)
  • 2 Garlic cloves
  • 1/3 cup Extra-Virgin Olive Oil
  • Salt and Pepper
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    8 pound leg of Lamb (deboned; excess fat trimmed and butterflied)
    Salt and Pepper 
    3 Garlic cloves (peeled cut into slices) 
    2 sprigs fresh Rosemary 
    1/2 cup Extra-Virgin Olive Oil
    1 Lemon
    For the Lamb: Season the lamb with salt and pepper and then rub the garlic and rosemary all over the meat. Drizzle generously with olive oil and then place in a roasting pan to marinate. Cut the lemon in half and squeeze the juice over the lamb. Add the lemon to the pan. Marinate for a minimum of 2 hours but preferrably over night.
  • 2
    2 cups fresh Mint leaves
    1 cup Basil
    1/2 cup Parmigiano-Reggiano (freshly grated)
    1/3 cup Pine Nuts (toasted)
    2 Garlic cloves
    1/3 cup Extra-Virgin Olive Oil
    Salt and Pepper
    For the Mint Pesto: Prepare the mint basil pesto. Combine all of the ingredients in a food processor, except the oil. Begin to puree while slowly adding the oil. Adjust seasoning to taste.
  • 3
     
    Preheat a grill to medium-high heat. If using charcoal, allow your coals to burn until glowing with little visible flame.
  • 4
     
    Remove the lamb from the refrigerator an hour before cooking to come to room temperature. Remove the lamb from the marinade, reserving marinade for basting. 
  • 5
     
    Lay the lamb onto the grill fat-side down. Cook for 15 to 20 minutes and flip to cook on the second side for 15 to 20 more minutes, basting with reserved marinade occasionally. Move the lamb to a cooler area on the grill if the meat starts to char too much. Remove from the grill when an instant-read thermometer registers 130 degrees F for medium-rare.
  • 6
     
    Allow to rest for 10 to 15 minutes before slicing. Reserve the juices from resting and pour over the sliced meat. Serve with the mint basil pesto.
  • 7
    Helpful Tips:
    1. Lamb is traditionally served in Spring.
    2. Don’t be afraid to ask the butcher to butterfly the leg of lamb.
    3. Place the lamb, skin-side down on the hot grill and don’t be afraid to close the grill and create a convection heat.
    4. Make sure the potatoes are all a uniform size to ensure even cooking.
    5. Sherry is a great alternative to Vin Santo.
    6. Add mint to a traditional pesto for a fresh twist!
    7. Make sure to allow your roast to rest!
    8. Slice the lamb against the grain.
    9. Eat seasonally to save money and regulate your diet!
 
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