Equipment
Ingredients
Lamb and Marinade
- 1500 g butterflied leg of lamb, trimmed of excess silver skin and hard fat
- 60 ml extra virgin olive oil
- 4 garlic, minced
- 5 g fresh rosemary, finely chopped
- 1 lemon, zested
- 15 g kosher salt
- 5 g black pepper, freshly ground
Fresh Basil Pesto
- 50 g fresh basil leaves, washed and dried completely
- 30 g pine nuts, lightly toasted
- 50 g parmesan cheese, finely grated
- 1 garlic, peeled
- 120 ml extra virgin olive oil
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 843 kcal
- Protein
- 51 g
- Carbohydrates
- 3 g
- Fat
- 69 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 1314 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 6 mg
- Potassium
- 240 mg
- Calcium
- 126 mg
- Iron
- 4.7 mg
- Magnesium
- 37 mg
- Phosphorus
- 222 mg
- Zinc
- 4.4 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 4.9 mg
- Vitamin K
- 57 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.3 mg
- Folate
- 9 mcg
- Water
- 13 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine 60ml olive oil, 4 minced garlic cloves, chopped rosemary, lemon zest, 15g kosher salt, and black pepper in a small bowl. Rub the mixture evenly over all sides of the butterflied lamb.
Place the seasoned lamb in a dish, cover tightly, and refrigerate for at least 4 hours to allow the flavors to penetrate the meat. Remove from the refrigerator 30 minutes before grilling.
In a food processor, pulse the fresh basil, pine nuts, parmesan cheese, 1 clove of garlic, and 3g salt until coarsely chopped. With the motor running, slowly drizzle in 120ml extra virgin olive oil until emulsified but still slightly chunky.
Prepare a grill for two-zone cooking. Preheat one side to high heat at roughly 260C/500F and leave the other side on low or unlit.
Place the lamb over direct high heat to develop a charred crust. Sear for 5 to 7 minutes per side.
Move the lamb to the indirect heat side of the grill. Close the lid and cook until a meat thermometer inserted into the thickest part reads 55C/130F for medium-rare.
Transfer the lamb to a cutting board and let it rest undisturbed to allow the juices to redistribute and the internal temperature to rise slightly.
Slice the lamb thinly against the grain. Arrange on a serving platter and use a basting brush to generously coat the warm slices with the fresh basil pesto.
Chef's Notes
- Butterflying a leg of lamb removes the bone and lays the meat flat, which drastically reduces cooking time and maximizes the surface area for the marinade and grill char.
- Meat temperature will rise 3 to 5 degrees Celsius during the resting phase due to carryover cooking. Always pull the meat off the grill slightly before your target final temperature.
- For the brightest green pesto, make it right before serving. If you must make it ahead, press a piece of plastic wrap directly onto the surface of the pesto to block oxygen.
- Do not discard the olive oil that separates from the pesto on the cutting board. This liquid gold is infused with meat juices and basil flavor, making it perfect for dipping crusty bread.
Storage
Refrigerator: 3 days — Store leftover lamb and pesto in separate airtight containers.
Freezer: 2 months — Freeze cooked lamb only. Fresh pesto loses its vibrant color and texture when frozen and thawed.
Troubleshooting
Lamb is tough and chewy after slicing
Cause: The meat was sliced with the muscle grain instead of against it, or cooked past medium
Fix: Slice the meat as thinly as possible to artificially shorten the muscle fibers
Prevention: Identify the direction of the muscle fibers before grilling and always use a thermometer to prevent overcooking
Pesto turns dark brown or black
Cause: Oxidation from exposure to air or heat from the lamb overcooking the delicate basil
Fix: Cannot be fixed once oxidized, but flavor will largely remain intact
Prevention: Ensure the lamb rests fully before brushing with pesto, and blanch basil leaves for 10 seconds before blending if making pesto well in advance
Uneven cooking throughout the lamb
Cause: The butterflied leg had sections of vastly different thickness
Fix: Remove the thinner sections from the grill earlier, or slice and serve the thinner parts as medium-well for guests who prefer less pink meat
Prevention: Pound the thicker parts of the leg with a meat mallet between plastic wrap to achieve an even thickness before marinating
Cultural Context
Grilling lamb over an open fire is deeply rooted in Italian culinary traditions, particularly in regions like Abruzzo and Lazio during spring celebrations. Pairing the rich, gamey notes of lamb with a bright, acidic, and herbaceous sauce like classic Genovese basil pesto creates a balance of heavy and light flavors typical of Mediterranean cooking.
