Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto

For the Lamb

3 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

0.50 cup fresh Italian parsley (stems and leaves)

0.25 cup plus 2 tablespoons extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp lemon juice (or to taste)

1 tsp lemon zest

0.50 tbsp sea salt (or to taste)

Freshly ground black pepper, to taste Pinch red chile flakes

For the Lamb

Lay the lamb leg open on a cutting board. Trim off any visible fat. Season the lamb generously with salt and pepper and allow to sit at room temperature for 30 minutes prior to grilling.

For the Pesto

In a food processor, add the pistachios, mint, parsley, olive oil, vinegar, lemon juice, lemon zest, salt, pepper, and chile flakes and blend until somewhat chunky. Taste and adjust lemon and seasoning, if needed. Set aside.

Preheat a grill to medium-high. Grill the lamb leg to medium-rare (remove it from the heat when a meat 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 the meat across the grain into thin slices.

Serve the lamb with the pesto and a plate of grilled vegetables and a salad, if desired.

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Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto