BUTTERFLIED LEG OF LAMB WITH MINT PESTO

By jarren

Ingredients

• For the Lamb:
• 1 onion, chopped
• 2 cloves garlic minced
• 1/3 cup liquid honey
• 1/4 cup vegetable oil
• 1/4 cup lemon juice
• 3 Tbsp Dijon mustard
• 1 Tbsp chopped fresh rosemary
• 1 tsp each, salt and pepper
• 5 lb leg of lamb
• For the Mint Pesto:
• 1/2 cup pine nuts
• 1 cup packed fresh mint leaves
• 1/4 tsp each salt and pepper
• 3 Tbsp extra virgin olive oil

Details

Servings 8

Preparation

Step 1

By marinating the lamb a couple of days ahead and using the barbecue, the kitchen is free and clear to prepare the other dishes.

In large shallow glass dish, combine onion, garlic, honey, oil lemon juice, mustard, rosemary, salt and pepper.

Trim fat from lam. Add lamb to marinade, turning to coat; cover and refrigerate for 8 hours, turning occasionally. (Make ahead. Refrigerate for up to 48 hours)

Place lamb on greased grill over medium-high hat; close lid and grill, turning once, until meat thermometer reads 150 degrees for medium rare. 20 to 30 minutess, or to desired doneness. Transfer to platter and tent with foil; let stand for 15 minutes before carving.

For Mint Pesto:
Toast nuts in skillet over med high heat just until golden (approx 4 mins). Transfer to food processor. Add mint, salt and pepper, finely chop. With motor running, add oil in thin steady stream. (Make ahead; refrigerate in airtight container for up to 24 hrs)