Barbequed Lamb Leg with Grilled Vegetables and Almond Pesto

Serving Size: Makes 6-8 servings
Prep Time: 2-3 hours or overnight
Cook Time: 30 minutes

Ingredients

1/4 cup extra virgin olive oil
2 cloves garlic, crushed
2 teaspoons dried oregano leaves, crushed
1 leg of lamb, boned, butterflied, trimmed of fat
1 cup red wine
2 teaspoons dried oregano
2 teaspoons dried basil

Instructions

Place lamb in a shallow ceramic or glass casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 2-3 hours or overnight, turning lamb over once or twice during that time. Discard marinade. 

Preheat a hooded barbecue to medium heat. Cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 160°f in the thickest part for medium. Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing. 

While the lamb is resting, brush the vegetables with oil and grill until lightly browned and tender. 

To make the pesto, place the almonds, parsley, basil, oil and juice in a food processor and process to a coarse paste. Add the cheese and process just to combine. 

Arrange sliced lamb, grilled vegetables, and pesto on a large platter for serving.

Grilled Vegetables

2 red peppers, halved 
1 eggplant, sliced 
1 zucchini, sliced 
1 pint portabella mushrooms 
24 asparagus spears 
Olive oil for grilling

Almond Pesto

1/3 cup dry roasted or blanched almonds 
1 cup italian parsley, chopped 
1/2 cup basil, chopped 
1/4 cup extra virgin olive oil 
1 tablespoon lemon juice 
2 tablespoons soft goat or feta cheese