Boneless Leg of Lamb

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  • 3 pound Boneless Lamb leg
  • Salt and pepper, to taste
  • Salt and freshly ground black pepper
  • 6 garlic cloves
  • 3 stems fresh rosemary

Mint-Pistachio Pesto:

  • 1 cup shelled, toasted pistachios
  • 1 cup fresh mint leaves
  • ½ cup fresh Italian parsley
  • ¼ cup & 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice (to taste)
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt (to taste)
  • Freshly ground black pepper, to taste
  • Pinch of red chili flakes


  1. Lay lamb on a cutting board. Trim off excess visible fat. Season lamb with salt and pepper; allow to sit at room temperature for at least 30 minutes prior to grilling.
  2. In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chili flakes; then blend to a chunky consistency do not pureed.
  3. Preheat grill to medium-high. Grill the lamb leg to medium-rare (remove from heat when thermometer reads between 130°F and 135°F), or to desired doneness.
  4. Rest the meat, lightly covered, for at least 10 minutes before serving. Slice meat across the grain into thin slices.
  5. Serve lamb with the pesto, grilled vegetables and a salad.