Grilled Butterflied Lamb Leg with Mint-Pistachio Pesto | 12 Roasts | Jewel-Osco

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar crunch.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option, while pecorino is often less expensive.

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.

In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chili 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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens