If you like lamb, this is an excellent recipe. It’s perfect for grilling during the spring and summer months.

I’ve been working with Mountain States Rosen Lamb for a while, and it’s an amazing product.

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Herb Marinated Leg of Lamb with Mint Pesto

Serves 4 to 6

Ingredients:

For the lamb:

1 package (3-4 pounds) of Mountain States Rosen Leg of Lamb, De-boned

1 bunch fresh sage

1 bunch fresh thyme

1 bunch fresh rosemary

1 bunch fresh mint

Zest and juice of 2 lemons

¼ cup extra virgin olive oil

2 tablespoons freshly cracked black pepper

1 tablespoon kosher salt

Directions:

Marinating Leg of Lamb

Place the lamb in a large metal bowl. Chop the herbs, and place over the lamb. Put the lemon zest, lemon juice, olive oil, salt and pepper over the meat; mix so that all sides are covered with the herb mixture. Place in the refrigerator for at least 12 hours.

Prior to cooking, make sure the meat has reached room-temperature.

Cook the lamb on a 375 degree grill, 8-10 minutes per side for medium temperature.

When the lamb is done cooking, place it on a cutting board and let rest for at least 10 minutes.

Cooked Leg of Lamb with Mint Pesto

Serves 4-6

For the Pesto:

Ingredients:

1 large bunch chopped fresh mint

1 cup pine nuts

Juice and zest from one lemon

3 tablespoons organic honey

½ cup extra virgin olive oil

½ teaspoon salt

1 tablespoon fresh cracked pepper

Directions:

Place the mint, pine nuts, zest and lemon juice, honey, salt and pepper in a food processor and blend for 30 seconds. Slowly add the olive oil until an emulsion forms. Test for seasoning.

Thinly slice the lamb against the grain, and place a small amount of the mint pesto on top.

Mountain States Rosen Lamb with Mint Pesto