Lunch: Grilled Leg of Lamb with Feta and Herb Salsa

Recipe By: Grace Parisi In this spin on the classic pairing of lamb and mint, the butterflied leg of lamb is rubbed with a garlicky, spicy mint pesto, which is also used to flavor a feta-herb salsa. The salsa makes a fantastic sandwich spread for any left

This recipe includes superfoods such as:

Lemon

Health benefits of Grilled Leg of Lamb with Feta and Herb Salsa

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 c. mint leaves
1 1/2 c. flat-leaf parsley leaves
6 clove garlic
3/4 tsp. crushed red pepper
3/4 c. (plus 2 tablespoons) extra-virgin olive oil
1/4 c. (plus 2 tablespoons) freshly grated Parmesan cheese
1/2 tsp. grated lemon zest
Salt and freshly ground pepper
1 butterflied leg of lamb
1 lb. feta cheese

Instructions

In a food processor, pulse the mint with the parsley, garlic and crushed red pepper until finely chopped. Add 1/4 cup plus 2 tablespoons of the olive oil and process to a coarse paste. Add the Parmesan and lemon zest and pulse to combine. Season with salt and pepper.
Spread the lamb on a cutting board and, using a paring knife, poke the meat all over on both sides. Using your fingers, work 1/3 cup of the mint pesto into the slashes and crevices. Season the lamb generously with salt and pepper and transfer to a roasting pan. Cover and refrigerate overnight.
Meanwhile, transfer the remaining mint pesto to a bowl and stir in the feta and remaining 1/2 cup of olive oil. Season with salt and pepper and refrigerate.
Light a grill. Bring the marinated lamb to room temperature, about 1 hour, then brush it all over with olive oil. Season generously with salt and pepper and grill the lamb over a medium-high fire, turning occasionally, for about 20 minutes, or until an instant-read thermometer inserted into the thickest part registers 125 degrees F (150 degrees F in the thinnest part). Transfer the lamb to a cutting board and let it rest for 10 minutes. Thinly slice the lamb and serve with the feta salsa.
Make Ahead: The feta salsa can be refrigerated overnight.
Cooking Club Tip: A butterflied (cut so it's flattened) leg of lamb cooks faster and more consistently than a leg left as a very thick piece. If you're not sure how to butterfly, ask your butcher to do it for you.