Butterflied Leg of Lamb with Mint Pesto and Goat Cheese
3.5 - 4 lbs Butterflied Leg of Lamb, pounded ½ - ¾" thick.
Mint Pesto
Goat Cheese
Kitchen Twine
Spread the pesto on the non-fat side of the lamb and crumble the goat cheese over it such that it looks something like this:
Roll and tie up the lamb, spread excess pesto and goat cheese over the outside:
At this point you can go straight to cooking, or stick it in the refrigerator to use the next day.
Preheat oven to 375°F
Sear lamb for 3-4 minutes on each side over medium-high heat to create a nice crust (12-16 minutes total)
Using a temperature probe, cook in oven until it reaches 145°F (medium-rare).
Remove from oven and cover loosely with foil. Let rest for 10-15 minutes.
Carefully remove the string, slice and enjoy!
Mint Pesto
Goat Cheese
Kitchen Twine
Spread the pesto on the non-fat side of the lamb and crumble the goat cheese over it such that it looks something like this:
Roll and tie up the lamb, spread excess pesto and goat cheese over the outside:
At this point you can go straight to cooking, or stick it in the refrigerator to use the next day.
Preheat oven to 375°F
Sear lamb for 3-4 minutes on each side over medium-high heat to create a nice crust (12-16 minutes total)
Using a temperature probe, cook in oven until it reaches 145°F (medium-rare).
Remove from oven and cover loosely with foil. Let rest for 10-15 minutes.
Carefully remove the string, slice and enjoy!