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.
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.