Mountain States Rosen Leg of Lamb
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
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
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.
For the Pesto:
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
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.
Chef Chuck Kerber