© Helene Dujardin
Grilled Leg of Lamb with Feta and Herb Salsa
- ACTIVE: 45 MIN
- TOTAL TIME:
- SERVINGS: 8
In this spin on the classic pairing of lamb and mint, the butterflied leg of lamb is rubbed with a garlicky, spicy mint pesto, which is also used to flavor a feta-herb salsa. The salsa makes a fantastic sandwich spread for any leftovers.
- 1 1/2 cups mint leaves
- 1 1/2 cups flat-leaf parsley leaves
- 6 garlic cloves, thickly sliced
- 3/4 teaspoon crushed red pepper
- 3/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon grated lemon zest
- Salt and freshly ground pepper
- One 5 1/2- to 6-pound butterflied leg of lamb
- 1 pound feta cheese, preferably French, crumbled (4 cups)
- In a food processor, pulse the mint with the parsley, garlic and crushed red pepper until finely chopped. Add 1/4 cup plus 2 tablespoons of the olive oil and process to a coarse paste. Add the Parmesan and lemon zest and pulse to combine. Season with salt and pepper.
- Spread the lamb on a cutting board and, using a paring knife, poke the meat all over on both sides. Using your fingers, work 1/3 cup of the mint pesto into the slashes and crevices. Season the lamb generously with salt and pepper and transfer to a roasting pan. Cover and refrigerate overnight.
- Meanwhile, transfer the remaining mint pesto to a bowl and stir in the feta and remaining 1/2 cup of olive oil. Season with salt and pepper and refrigerate.
- Light a grill. Bring the marinated lamb to room temperature, about 1 hour, then brush it all over with olive oil. Season generously with salt and pepper and grill the lamb over a medium-high fire, turning occasionally, for about 20 minutes, or until an instant-read thermometer inserted into the thickest part registers 125° (150° in the thinnest part). Transfer the lamb to a cutting board and let it rest for 10 minutes. Thinly slice the lamb and serve with the feta salsa.
Make AheadThe feta salsa can be refrigerated overnight.
NotesA butterflied (cut so it's flattened) leg of lamb cooks faster and more consistently than a leg left as a very thick piece. If you're not sure how to butterfly, ask your butcher to do it for you.