Grilled Butterflied Lamb Leg with Mint-Pistachio Pesto | 12 Roasts | Safeway
The best part about this Grilled Butterflied Lamb Leg recipe is hands down the homemade Mint-Pistachio Pesto! It is so easy to make too! Simply throw all the pesto ingredients into a food processor and blend.
INGREDIENTS
For Lamb
3 lbs butterflied American Lamb leg
Salt and pepper, to taste
For Pesto
1 cup shelled, toasted pistachios (toast in a pan or for 8 to 10 minutes in a 350° oven)
1 cup fresh mint (leaves only)
1/2 cup fresh Italian parsley (stems are OK)
1/4 cup plus 2 tablespoons extra virgin olive oil
2 Tbs red wine vinegar
1 Tbs lemon juice (to taste)
1 tsp lemon zest
1/2 tsp sea salt (to taste)
Freshly ground black pepper, to taste
Pinch red chili flakes
DIRECTIONS
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.
4. In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chili flakes; blend until somewhat chunky.
5. 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.
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Garlic & Herb Roasted Leg of Lamb - EASY, Juicy & Delicious Recipe!!
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The most delicious, juiciest and aromatic recipe for roasted leg of lamb! My rosemary, thyme, mustard and garlic lamb is so easy to make and perfect for special occasions and holidays such as Easter. I roast the leg of lamb over a bed of baby potatoes, seasoning the potatoes as they bake. The aroma from this lamb roasting in the oven is mouthwatering! Enjoy this roast dinner for Easter, any special occasion or for Sunday roast dinner!
INGREDIENTS:
1 bone-in or boneless leg of lamb
2 tbsp dijon mustard
1/4 cup olive oil
1 tbsp fresh thyme
1 1/2 tbsp chopped rosemary
5 to 6 finely minced garlic cloves
1 to 1 1/2 tbsp coarse Kosher salt
1 tsp ground black pepper
For Potatoes:
2 to 3 pounds baby potatoes
1 tbsp olive oil
salt and black pepper
1 tbsp herb blend - Italian or French
INSTRUCTIONS HERE:
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Butterflied Leg Of Lamb | Traeger Grills
This recipe will feed plenty, so get this recipe, and more grilling and smoking ideas here: Massage your menu this weekend and work a leg of lamb into the grill rotation. It’s seasoned with a flavorful marinade, Traegering this primo cut will ensure every bite melts in your mouth.
If you like a meaty adventure, this butterflied Leg of Lamb is just the ticket. It’s easy to make, just make the homemade marinade that’s flavorfully balanced with lemon, red wine vinegar, herbs, and onions. Massage the marinade into the meat and let it go to work overnight. Discard the marinade and throw that leg on the Traeger. It grills up quick and comes off tender and juicy. Flavored with Traeger wood pellet fuel, the robust smoke flavor makes this recipe an original, it’s better than a restaurant’s dish. Traeger has a wide variety of wood pellet flavors, to compliment any cut of meat: Try this quick and easy dinner recipe and your family will be hooked.
Traeger wood-fires flavorful food, that’s unequivocally, a cut above the rest. Our hardwood pellets generate a robust, smoke infused flavor that will trump oven roasted or a charcoal grill any day. We have the original, 100% natural wood pellet fuel that flavors any favorite dish or old family recipe to perfection. With 6-in-1 versatility, smoke, bake, roast, braise, barbecue, and grill all your meals outdoors. From hearty meats, smoked low and slow to tender perfection, to fire-grilled chicken cooked hot and fast, your Traeger outdoor kitchen elevates meals into culinary masterpieces. We have your complete guide to cooking out and eating in. Once you try it, you won’t look back.
Simple Traeger Recipes for Dinner:
Quick and Easy Smoked Honey Bourbon and Grilled Peaches Recipe:
Smoke Roasted Broccoli Salad with Red Onions, Hot Off the Traeger:
Grilled Vegetable Pan Pizza recipe:
Roasted Potato Salad, Smoked on the Grill:
Easy Baked Strawberry Shortcake Dessert:
Today is a perfect day for barbecue grilling in your outdoor kitchen. Check out for a new recipe each week. Any family favorite, ribs, steak, burgers, or grilled vegetables, it’s easy to make on our smoker grill. We’ve got delicious food for every Sunday dinner, family party, and neighborhood cook-off.
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How to butterfly leg of lamb | taste.com.au
Understand the art of butterflying lamb with our simple step-by-step video tutorial.
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More recipes from taste.com.au:
1. Lamb espetadas
2. Barbecued butterflied leg of lamb
3. Barbecued lamb with couscous
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TRY LAMB! Butterflied leg of Lamb in next level marinade
Ask your butcher for a leg of lamb and have him de-bone. The beauty of this cut of meat is you almost half your cooking time and you get more flavour into the meat.
Marinade
Fresh rosemary (Pull the sprigs off the stem)
Fresh thyme
1 whole garlic bulb (crushed or chopped)
Sea salt
Freshly cracked Pepper
250ml olive oil
125ml red wine vinegar
Zest of 1 lemon
Butterflied Leg of lamb
2kg – serves 6 to 8 people
Herb Wand
Extra Thyme and Rosemary for the herb wand. Tie the herbs together at the end of a wooden spoon or use a rubber band to hold all the herbs together to use as a basting brush
Process
Combine marinade ingredients together into a large bowl, season and mix well. This recipe works best if you can marinate the lamb overnight, or at least get it smothered the morning of the cook so the meat has a couple hours in the marinade. Set aside 1/4 into another bowl for the basting.
Set your BBQ for Half and Half technique.
Get the lamb out of the fridge about an hour before grilling.
Take the leg of lamb out of the marinade (try and hold it above the marinade container so the excess fats drip off.)
Grill the lamb over the direct heat to build up that crust. If it starts to burn, flip it over. Once both sides have a good colour, move the joint to the cooler part of the grill (the indirect side). Baste the leg of lamb throughout the cooking process. Careful with the oils from the marinade, too much marinade will cause flare-ups. Baste while the lamb is over indirect heat. Put the lid on to allow the joint’s internal temp to rise. Larger cuts will need a bit more time.
Move the lamb from direct heat to indirect heat so that the internal temp of the lamb is where you want it. I like to cook my lamb to medium. (I also like to throw some extra salt on the lamb during the cook.)
You don’t want lamb as rare as beef, so we recommend the following temps
Medium 55°C
Medium Well 60°C
Well Done 65°C
Lamb will rise in temp while resting so pull it off the heat about 5-7 degrees away from the required internal temp.
Once the lamb is done, let it rest for 10-15 minutes to allow the juices to move back into the muscle. Slice the leg of lamb and sprinkle salt and pepper over and serve
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BBQ Butterflied Lamb with Grilled Lemon and Herbs
This barbecue butterflied lamb is easy to prepare and makes a perfect summer meal to share with family and friends. Find the full recipe at :