- 1 butterflied leg of lamb (from a 9- or 10-pound leg)
- ¼ cup olive oil
- Juice of 1/2 lemon, or more as needed
- 1 or 2 cloves garlic, minced
- Salt and pepper as desired
- 3 to 4 tablespoons pesto
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
1663 calories; 118 grams fat; 48 grams saturated fat; 51 grams monounsaturated fat; 9 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 139 grams protein; 514 milligrams cholesterol; 1127 milligrams sodium
6 or more servings
- Place lamb in roasting pan. Mix olive oil, lemon juice, garlic, salt and pepper together and pour over lamb. Turn lamb in the pan several times to coat it with the mixture and allow it to marinate several hours at room temperature. Turn occasionally.
- Preheat broiler. Broil the lamb (in the same pan) 10 minutes on one side and 10 minutes on the other, adding a little water to the pan from time to time to keep the bottom from scorching. Remove the pan from the broiler and brush the lamb on both sides with pesto.
- Before returning the pan to the broiler, insert a meat thermometer. Continue broiling until the thermometer reads 140 degrees.
- When lamb is done, remove the pan from the broiler. Brush the serving platter with a little pesto, place the lamb on it and sprinkle the lamb with lemon juice and salt to taste. Let rest in a warm place 5 minutes, slice thin and serve with some of the juices in the platter.
- If desired, the lamb can be clamped in a wire steak holder and grilled over charcoal.