Spit-roasted leg of lamb with mint pesto from Italian Grill by Mario Batali

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    We don't currently have a spit, and there were just two of us for dinner last night, so Mr. NS took a slice off the leg and cooked it on the regular grill. Garlic cloves were inserted into the lamb, and it was marinated in a wild mix of lemon juice, red vinegar, balsamic vinegar (the recipe actually calls for white and balsamic vinegars), olive oil, parsley, paprika, curry powder, and black pepper. The pesto is made with all the usual suspects: garlic, salt, olive oil, pine nuts, cheese, and mint instead of basil. Batali calls for parmigiano-reggiano and pecorino, we had only the former. He also calls for the addition of ground vitamin C, which we did add. The minty aroma called to my mind that awful mint jelly that came with lamb in my childhood, but this is a far cry from that: a great mix of flavors. We were quite happy with this recipe, and would do it again.

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