Grilled Leg of Lamb with Feta and Herb Salsa Recipe

Name: Grilled Leg of Lamb with Feta and Herb Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
In a food processor, pulse the mint with the parsley, garlic and crushed red pepper until finely chopped.
2
Add 1/4 cup plus 2 tablespoons of the olive oil and process to a coarse paste.
3
Add the Parmesan and lemon zest and pulse to combine.
4
Season with salt and pepper.
5
Spread the lamb on a cutting board and, using a paring knife, poke the meat all over on both sides.
6
Using your fingers, work 1/3 cup of the mint pesto into the slashes and crevices.
7
Season the lamb generously with salt and pepper and transfer to a roasting pan.
8
Cover and refrigerate overnight.
9
Meanwhile, transfer the remaining mint pesto to a bowl and stir in the feta and remaining 1/2 cup of olive oil.
10
Season with salt and pepper and refrigerate.
11
Light a grill.
12
Bring the marinated lamb to room temperature, about 1 hour, then brush it all over with olive oil.
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
Transfer the lamb to a cutting board and let it rest for 10 minutes.
15
Thinly slice the lamb and serve with the feta salsa.

1137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Leg of Lamb with Feta and Herb Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Leg of Lamb with Feta and Herb Salsa

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