Add-a-recipe Cookbook Forum BUTTERFLIED LEG OF LAMB W/ MIN..

Active time:  20 min.  Total time:  45 min. + marinating & standing  Makes:  12 main-dish servings

RECIPE TIP:  The thickness of a butterflied leg of lamb will vary; check thinner pcs. early for doneness, cut off those section as they are cooked, & place them on cutting board.  Cover w/ foil to keep warm.

4-1/2 c. loosely packed fresh mint leaves

2 cloves garlic, crushed w/ press

1/2 c. water

1/3 c. olive oil

Salt & pepper

4 lbs. boneless butterflied leg of lamb, trimmed

3/4 c. almonds

1.  In food processor w/ knife blade attached, pulse mint leaves, garlic, water, oil, 1 tsp. salt, & 1 tsp. coarsely ground black pepper til well blended.

2.  Place lamb in 13X9" glass baking dish.  Remove 1/4 c. mint mixture from food processor; spread on lamb to coat both sides.  Cover & refrigerate @ least 1 hr. or up to 6 hrs.

3.  Meanwhile, add almonds to mint mixture remaining in food processor & pulse til almonds are finely chopped.  Spoon pesto into serving bowl; cover & refrigerate til ready to serve.

4.  Remove lamb from refrigerator about 15 min. before cooking.  Prepare outdoor grill for covered, direct grilling on med.

5.  Place lamb on hot grill grate; cover & cook 20-35 min. (depending on thickness) for med.-rare, turning lamb over once halfway thru cooking & removing pcs. to cutting board as they are done, transfer to same cutting board & let stand 10 min. to set juices for easier slicing.  Serve lamb w/ Mint Pesto.

Ea. serving:  about 380 cal.; 32 g. pro.; 5 g. carbs.; 26 g. total fat (8 g. sat.); 4 g. fiber; 99 mg. chol.; 270 mg. sodium.