Butterflied Leg of Lamb with Pesto Aioli

Butterflied Leg of Lamb with Pesto Aioli Recipe
Tim Turner
Leg of lamb is a little like roast beef in that it is best served warm, but it also tastes mighty good at room temperature. Pesto alone is a classic accompaniment for grilled lamb.

Yield:

Serves: 6 to 8

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Grill: 30 Minutes

Ingredients

AIOLI:
3/4 cup prepared pesto
1/2 cup mayonnaise
1 garlic clove, minced
LAMB:
1 boneless leg of lamb, about 3 pounds, butterflied and trimmed of excess fat
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 1/2 teaspoons ground black pepper

Preparation

1. In a small bowl combine the aioli ingredients. Set aside.

2. Coat the lamb on all sides with the oil and season evenly with the salt and pepper. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Sear the lamb over direct medium heat, with the lid closed as much as possible, until nicely browned on both sides, 10 to 15 minutes, turning once. Slide the lamb over indirect medium heat and cook, with the lid closed, to your desired doneness, 20 to 30 minutes for medium rare. Remove from the grill and let rest for 5 to 10 minutes.

5. Cut the lamb crosswise into 1/4-inch slices. Serve warm with the aioli.

 

Jamie Purviance,

© 2011 Weber-Stephen Products LLC. Recipe from Weber's Time to Grill™ by Jamie Purviance. Used with permission.,

Oxmoor House

April 2011
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