Nutritional Info

Nutrition Facts

Serving Size 1 (338g)

Calories 1243
Calories from Fat 948 (76%)
Amount Per Serving %DIV
Total Fat 105.4g 162%
Saturated Fat 38.4g 192%
Monounsaturated Fat 52.2g
Polyunsaturated Fat 14.8g
Trans Fat 0.0g
Cholesterol 227.7mg 76%
Sodium 257.3mg 11%
Potassium 881.8mg 19%
Total Carbohydrate 9.4g 3%
Dietary Fiber 1.4g 6%
Sugars 4.3g
Protein 42g 84%

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Recipe Description
In a fresh approach to pesto sauce, mint and parsley replace the traditional basil. Pat the pesto over a butterflied leg of lamb, then grill the meat. The thick, creamy coating cooks to a crusty finish in the barbecue.
Prep time
20 min
Cook time
1 hr 30 min
Ready In
1 hr 50 min


Serves Tool

Serves To:USMetric
2 Cup(c)  fresh mint leaves, lightly packed
1/2 Cup(c)  parsley, chopped and lightly packed
3 Clove(clv)  large garlic, peeled and halved
1/4 Cup(c)  olive oil
1/3 Cup(c)  neufchatel or cream cheese
1/4 Cup(c)  pine nuts or walnut pieces
1 1/2 Tablespoon(T)  lemon juice
1/8 Tablespoon(T)  pepper
6 1/2 Pound(lb)  leg of lamb, trimmed of fat, boned and butterflied


In a food processor or blender, combine mint, parsley, 2 cloves of the garlic, oil, cheese, pine nuts, lemon juice and pepper. Whirl to make a coarse paste, scraping down sides of container often. Cut remaining garlic clove into thin slivers. Cut small slashes in surface of lamb and insert garlic slivers. Spread boned side of meat with about two thirds of the mint pesto. Roll meat to enclose filling. Tie snugly every 1 1/2 inches with cotton string. Spread remaining mint pesto over meat. Prepare barbecue for indirect grilling. Set meat on lightly greased grill above drip pan. Cover barbecue and adjust vents as needed to maintain an even heat. Cook until a meat thermometer inserted in thickest part of meat registers 135° F to 140° F for rare, about 1 1/2 hours). To serve, cut meat across the grain into thin slices. Discard strings.

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