Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto


February 8, 2016

This fresh herb “pesto” pops with the flavor of American lamb leg meat.

  • Prep: 30 mins
  • Cook: 45 mins
  • Yields: 6 to 8 servings


For the Lamb

3 lbs butterflied American Lamb leg (ask your butcher to do this) Kosher salt and pepper, to taste

For the Pesto

1 cup shelled, toasted pistachios (see Note)

1 cup fresh mint leaves

1/2 cup fresh Italian parsley (stems and leaves)

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp lemon juice (or to taste)

1 tsp lemon zest

1/2 tbsp sea salt (or to taste)

Freshly ground black pepper, to taste Pinch red chile flakes


Note: Toast the pistachios in a dry sauté pan over medium-high heat or on a sheet pan in a 350°F oven for 8 to 10 minutes.

*Cook time: 40 to 50 minutes
Recipe provided by the American Lamb Board