Monday, August 31, 2009

Recipe: Grilled Butterflied Leg of Lamb with Fresh Herb and Walnut Pesto

4 lb. leg of lamb, butterflied by your local butcher
1 cup red wine (recommend a zin or a shiraz)
2 tablespoons balsamic vinegar
2 tablespoons Dried herb medley, such as Herbs de Provence
¼ cup of canola or walnut oil
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, finely minced

Place leg of lamb into a large plastic resealable bag, mix marinade ingredients together and pour over meat. Seal bag and let marinade at room temperature for one hour or in refrigerator for up to 6 hours. Pesto: In a blender, combine grated zest of one lemon, ½ cup toasted walnuts, 4 cloves fresh garlic and ¼ cup fresh tarragon leaves, ¼ cup fresh oregano leaves, 1 teaspoon fresh thyme leaves, ¼ cup fresh sage leaves, 2 tablespoons fresh rosemary leaves, ¼ teas salt and fresh ground pepper and optional 1 tablespoon fresh lavender. Add ¼ cup walnut or canola oil, turn on blender to medium speed and drizzle in additional oil until liquid enough to pour. Grilling: Preheat at high temperature for 10 minutes. Drain the marinade off the meat. Brush pesto onto fat side of meat and place on grill, fat side up, & grill for 10 minutes, reduce heat to medium, flip meat and continue grilling an additional 10 to 15 min. until meat temperature reaches 140 at thickest portion. Remove to platter. Cover with foil and allow to rest for 10 minutes. Slice ¼ inch thick, drizzle remaining pesto, garnish with fresh mint and serve.

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