Grilled Butterflied Leg of Lamb
1 butterflied leg of lamb (about 2.5 – 3 lbs)
1/4 cup prepared pesto sauce
1/4 cup balsamic vinegar
3 tbsp olive oil
3 cloves garlic, minced
1 tsp lemon rind
1/4 cup lemon juice
1 tbsp each of chopped fresh thyme, rosemary and parsley
Salt and pepper to taste
In a large baking dish combine all ingredients except for lamb mixing well. Set aside.
Trim fat from the lamb, lay flat on a cutting board and cut 1/2” slits on an angle all over the lamb.
Place the lamb in the marinade. Rub the mixture into the slits and turn several times to coat evenly. Let marinate for up to one hour or overnight.
Place on a lightly greased medium high grill. Close lid and cook turning once for about 20-30 minutes or until a meat thermometer registers 140F for rare or until desired doneness.