Butterflied Leg of Lamb with Almond-Mint Pesto

We top this juicy, chargrilled leg of lamb with our fresh mint-and-almond pesto—a flavor match made in heaven. The thickness of a butterflied leg of lamb will vary; check thinner pieces early for doneness, cut off those sections as they are cooked, and place them on a cutting board. Cover with foil to keep warm.

PREP: 10 minutes plus marinating

GRILL: 15 to 25 minutes

MAKES: 12 main-dish servings

4 ½ cups loosely packed fresh mint leaves

2 garlic cloves, crushed with garlic press

½ cup water

cup olive oil

1 teaspoon salt

1 teaspoon coarsely ground black pepper

1 butterflied boneless leg of lamb (4 pounds), trimmed (see Tip)

¾ cup whole blanched almonds

1. In food processor with knife blade attached, pulse mint, garlic, water, oil, salt, and pepper until well blended.

2. Place lamb in 13" by 9" glass baking dish. Remove ¼ cup mint mixture from food processor; spread on lamb to coat both sides. Cover and refrigerate at least 1 hour or up to 6 hours.

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

4. Remove lamb from refrigerator about 15 minutes before cooking. Prepare outdoor grill for covered direct grilling over medium heat.

5. Place lamb on hot grill rack; cover and cook 15 to 25 minutes (depending on thickness) for medium-rare, turning over once halfway through cooking and removing pieces to cutting board as they are done. When remaining lamb is done, transfer to same cutting board and let stand 10 minutes to allow juices to set for easier slicing. Serve lamb with almond-mint pesto.

EACH SERVING: About 380 calories, 32g protein, 5g carbohydrate, 26g total fat (8g saturated), 99mg cholesterol, 270mg sodium