Servings: 6 to 8 servings.

Preparation Time: 30 minutes.

Cook Time: 40 to 50 minutes

Butterflied American Lamb Leg

3 pounds butterflied American Lamb leg

Salt and pepper, to taste

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

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 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

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

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.

Serve lamb with the pesto, grilled vegetables and a salad.

Recipe and photo provided by the American Lamb Board.