Grilled Leg of Lamb with Feta and Herb Salsa

1. 1

   In a food processor, pulse the mint with the parsley, garlic and crushed red pepper until finely chopped.

2. 2

   Add 1/4 cup plus 2 tablespoons of the olive oil and process to a coarse paste.

3. 3

   Add the Parmesan and lemon zest and pulse to combine.

4. 4

   Season with salt and pepper.

5. 5

   Spread the lamb on a cutting board and, using a paring knife, poke the meat all over on both sides.

6. 6

   Using your fingers, work 1/3 cup of the mint pesto into the slashes and crevices.

7. 7

   Season the lamb generously with salt and pepper and transfer to a roasting pan.

8. 8

   Cover and refrigerate overnight.

9. 9

   Meanwhile, transfer the remaining mint pesto to a bowl and stir in the feta and remaining 1/2 cup of olive oil.

10. 10

    Season with salt and pepper and refrigerate.

11. 11

    Light a grill.

12. 12

    Bring the marinated lamb to room temperature, about 1 hour, then brush it all over with olive oil.

13. 13

    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).

14. 14

    Transfer the lamb to a cutting board and let it rest for 10 minutes.

15. 15

    Thinly slice the lamb and serve with the feta salsa.

* Per serving · 4 servings · Values may vary.