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Barbecued Lamb with Lemon Salad

2 fresh legs of lamb
6 garlic cloves
1 bunch fresh mint leaves
2 tablespoons freshly-ground black pepper
1/2 cup extra-virgin olive oil
Sea salt -- to taste

Lemon Salad:
2 lemons -- segmented
2 lemons -- peeled, and sliced very thin
6 tablespoons extra-virgin olive oil
1 tablespoon sea salt
1 tablespoon freshly-ground black pepper
2 bunches arugula -- washed, spun dry
Almond Pesto:
1 cup blanched almonds
1/2 cup Green Olive Pesto -- (listed below)
1 tablespoon hot red pepper flakes
1/4 cup orange juice
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
Green Olive Pesto:
1 1/2 large green olives -- pitted
1/2 red onion -- chopped
1/4 cup pine nuts
1 garlic clove, thinly sliced
1/2 cup extra-virgin olive oil


Light barbecue or grill.


Rinse and pat dry lamb legs, score on both sides,


In a blender, mix garlic, mint leaves, pepper and olive oil until smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, until pink at bone, about 30 to 40 minutes


Meanwhile, prepare Lemon Salad by mixing lemons, extra-virgin olive oil, salt and freshly ground pepper in a large mixing bowl. Allow to stand at room temperature until ready to serve with meat.


In a blender, mix almonds, Green Olive Pesto, hot pepper flakes, orange juice, olive oil and lemon juice until smooth and thick. Remove and set aside.


When lamb is cooked, remove from grill to allow to rest for 10 minutes. Toss arugula with Lemon Salad and arrange on platter. Carve lamb into 1/4-inch thick slices and arrange on platter. Drizzle with Almond Pesto and serve.


For the Green Olive Pesto: In a food processor, combine the olives, pine nuts, and garlic, and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using. (Makes 2 cups)


This recipe yields 4 servings.


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