Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto
INGREDIENTS
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The Lamb
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3 lbs butterflied American Lamb leg
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Salt and pepper, to taste
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Mint-Pistachio Pesto
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1 cup shelled, toasted pistachios (toast in a pan or for 8 to 10 minutes in a 350° oven)
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1 cup fresh mint (leaves only)
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1/2 cup fresh Italian parsley (stems are OK)
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1/4 cup plus 2 tablespoons extra virgin olive oil
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2 Tbs red wine vinegar
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1 Tbs lemon juice (to taste)
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1 tsp lemon zest
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1/2 tsp sea salt (to taste)
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Freshly ground black pepper, to taste
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Pinch red chili flakes
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