Lamb

Butterflied Lamb with Mint Pesto
(Serves 4-6)

• 1 bunch fresh mint leaves, finely chopped
• 1 Tbsp fresh rosemary leaves (or 1 tsp dried)
• 3 Tbsp very finely chopped walnuts
• 4 garlic cloves, minced
• 1/3 cup olive oil
• 1 3-4 lb boneless, butterflied lamb leg

1. To make the pesto, combine the mint, rosemary, walnuts, garlic and olive oil in a small bowl and mix well.
2. Rub the pesto into the lamb leg, making sure the entire surface is covered. Marinate for 12 hours, refrigerated.
3. Heat the grill to med-hot heat. Place the meat on the grill fat side down. Close the barbeque lid and cook for 30-40 minutes, basting frequently and turning the meat every 10 minutes. When the juices bubble to the surface, the meat is ready.
4. Carve across the grain into thin slices. Because a lamb leg is not of an even thickness, this should provide well-done as well as rare meat.