GRILLED BUTTERFILLED LEG OF LAMB
GRILLED BUTTERFILLED LEG OF LAMB
INGREDIENTS
American Lamb leg, Butterflied
2 PDS.
Salt
As needed.
Pepper
As needed.
Mint-Pistachio Pesto
.
Shelled, Toasted Pistachios
1 CUP.
Fresh Mint (leaves only)
1 CUP.
Extra Virgin Olive Oil
1 CUP Plus 2 TBSP.
Red Wine Vinegar
2 TBSP.
Lemon Juice
1 TBSP (to taste).
Lemon Zest
1 TS.
Sea Salt (to taste)
1/2 TS.
Freshly Ground Black Pepper
Pinch Red Chile Flakes
METHODOLOGY(Grilled Butterflied Lamb Leg)
1. Lay lamb leg open on a cutting board.
2. Trim off visible fat.
3. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.
METHODOLOGY(Mint-Pistachio Pesto)
1. In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chile flakes; blend until somewhat chunky.
2. Preheat grill to medium-high.
3.Grill the lamb leg to medium-rare (remove from heat when thermometer reads between 130°F and 135°F), or to desired doneness.
4. Rest the meat, lightly covered, for at least 10 minutes before serving.
5. Slice meat across the grain into thin slices.
Plume D’ Agneau® has become known as
American raised lambs
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
American Lamb leg, Butterflied
2 PDS.
Salt
As needed.
Pepper
As needed.
Mint-Pistachio Pesto
.
Shelled, Toasted Pistachios
1 CUP.
Fresh Mint (leaves only)
1 CUP.
Extra Virgin Olive Oil
1 CUP Plus 2 TBSP.
Red Wine Vinegar
2 TBSP.
Lemon Juice
1 TBSP (to taste).
Lemon Zest
1 TS.
Sea Salt (to taste)
1/2 TS.
Freshly Ground Black Pepper
Pinch Red Chile Flakes
METHODOLOGY
(Grilled Butterflied Lamb Leg)
1. Lay lamb leg open on a cutting board.
2. Trim off visible fat.
3. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.
METHODOLOGY
(Mint-Pistachio Pesto)
1. In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chile flakes; blend until somewhat chunky.
2. Preheat grill to medium-high.
3.Grill the lamb leg to medium-rare (remove from heat when thermometer reads between 130°F and 135°F), or to desired doneness.
4. Rest the meat, lightly covered, for at least 10 minutes before serving.
5. Slice meat across the grain into thin slices.