Equipment
Ingredients
Lamb and Marinade
- 1500 g butterflied leg of lamb, trimmed of excess silver skin and hard fat
- 60 ml extra virgin olive oil
- 4 garlic, minced
- 5 g fresh rosemary, finely chopped
- 1 lemon, zested
- 15 g kosher salt
- 5 g black pepper, freshly ground
Fresh Basil Pesto
- 50 g fresh basil leaves, washed and dried completely
- 30 g pine nuts, lightly toasted
- 50 g parmesan cheese, finely grated
- 1 garlic, peeled
- 120 ml extra virgin olive oil
- 3 g kosher salt
Nutrition (per serving)
Method
Combine 60ml olive oil, 4 minced garlic cloves, chopped rosemary, lemon zest, 15g kosher salt, and black pepper in a small bowl. Rub the mixture evenly over all sides of the butterflied lamb.
Place the seasoned lamb in a dish, cover tightly, and refrigerate for at least 4 hours to allow the flavors to penetrate the meat. Remove from the refrigerator 30 minutes before grilling.
In a food processor, pulse the fresh basil, pine nuts, parmesan cheese, 1 clove of garlic, and 3g salt until coarsely chopped. With the motor running, slowly drizzle in 120ml extra virgin olive oil until emulsified but still slightly chunky.
Prepare a grill for two-zone cooking. Preheat one side to high heat at roughly 260C/500F and leave the other side on low or unlit.
Place the lamb over direct high heat to develop a charred crust. Sear for 5 to 7 minutes per side.
Move the lamb to the indirect heat side of the grill. Close the lid and cook until a meat thermometer inserted into the thickest part reads 55C/130F for medium-rare.
Transfer the lamb to a cutting board and let it rest undisturbed to allow the juices to redistribute and the internal temperature to rise slightly.
Slice the lamb thinly against the grain. Arrange on a serving platter and use a basting brush to generously coat the warm slices with the fresh basil pesto.
Chef's Notes
- Butterflying a leg of lamb removes the bone and lays the meat flat, which drastically reduces cooking time and maximizes the surface area for the marinade and grill char.
- Meat temperature will rise 3 to 5 degrees Celsius during the resting phase due to carryover cooking. Always pull the meat off the grill slightly before your target final temperature.
- For the brightest green pesto, make it right before serving. If you must make it ahead, press a piece of plastic wrap directly onto the surface of the pesto to block oxygen.
- Do not discard the olive oil that separates from the pesto on the cutting board. This liquid gold is infused with meat juices and basil flavor, making it perfect for dipping crusty bread.
Storage
Refrigerator: 3 days — Store leftover lamb and pesto in separate airtight containers.
Freezer: 2 months — Freeze cooked lamb only. Fresh pesto loses its vibrant color and texture when frozen and thawed.
