Barbecued Lamb with Lemon Salad

TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 45 min
YIELD: 8 to 10 servings
LEVEL: Intermediate


  • 2 fresh legs of lamb
  • 6 cloves garlic
  • 1 bunch fresh mint leaves
  • 2 tablespoons freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Sea salt
      • 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 and spun dry
        • 1 cup blanched almonds
        • 1/2 cup green olive pesto, recipe follows
        • 1 tablespoons hot red pepper flakes
        • 1 1/2 large green olives, pitted
        • 1/2 red onion, chopped
        • 1/4 cup pine nuts
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        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.
        To make the 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.

        Yield: 2 cups

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