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Grilled Marin Sun Farms Grilled Leg of Lamb with Mint Pesto, Fregola and Asparagus and Leek Sauté
Grilled Marin Sun Farms Grilled Leg of Lamb with Mint Pesto, Fregola and Asparagus and Leek Sauté
Ingredients
- Pesto
- 4 cups fresh mint leaves
- 4 garlic cloves
- 1 Meyer lemon zested and juiced
- 3 Tbsp grated Asiago cheese
- 1 Tbsp toasted sliced almonds
- 1 cup extra virgin olive oil
- Kosher salt and fresh ground pepper
Lamb
- 1 boneless leg of lamb butterflied and cut into 2 pieces
- Kosher salt and fresh ground pepper
- 2 red onions cut julienne
- 6 cloves of garlic crushed and chopped coarsely
- 1 bunch rosemary chopped coarsely
- 1 cup dry white wine
- 1 cup extra virgin olive oil
Fregola Pilaf
- 1 1/2 pounds Fregola
- 2 ounces extra virgin olive oil
- 2 carrots diced small
- 2 stalks celery diced small
- 3 shallots cut julienne
- 4 cloves garlic crushed and minced finely
- Kosher salt and fresh ground pepper
- 1/4 cup golden raisins
- 1/2 bunch Italian parsley chopped finely
Asparagus and Leek Sauté
- 3 ounces extra virgin olive oil
- 4 bunches asparagus cut in 4-inch pieces
- 2 small leeks white part only, washed and cut julienne
- 8 cloves garlic sliced thin
- 1/2 bunch thyme leaves only
- 1/4 cup dry white wine
- 1/4 cup white balsamic vinegar
- Kosher salt and fresh ground pepper
Instructions
For the Pesto:
- Combine mint, garlic, lemon zest and juice, Asiago cheese and almonds in a food processor or blender. Turn the processor on high and drizzle olive oil until all is incorporated and you have a smooth puree. Turn off the processor and season with Kosher salt and pepper to taste. Set aside at room temperature.
For the Lamb:
- Place the lamb on a wooden cutting board and cover with plastic wrap. Use a meat hammer to pound the pieces to the same thickness. Season with salt and pepper on both sides. Mix rest of ingredients in a mixing bowl. Lay meat in large non-reactive casserole and cover with marinade. Turn the lamb over to make sure it is well coated. Marinate overnight in refrigerator. Preheat grill. Remove lamb from marinade and allow to drain well. Place lamb on grill and cover with lid to avoid flare-ups. Cook for 5 to 6 minutes and flip to grill the other side. Cook for another 5 to 6 minutes or until meat thermometer reads 125 degrees. Take off the grill and let rest for 5 to 10 minutes.
To serve:
- Carve and place on plates or platter for family style. Serve with mint pesto on the side.
For the Fregola Pilaf:
- Bring 2 quarts of water to boil in a large pot. Add fregola and cook over medium heat until al dente. Drain, reserve one cup of cooking liquid, and spread pasta on a sheet pan. Mix with half the olive oil and stir until cooled to room temperature. Hold. Heat rest of olive oil in a sauté pan until it shimmers. Add carrots, celery, shallots and garlic. Cook on medium heat until vegetables are tender and fragrant. Drop heat to a low simmer and hold. Season with salt and pepper to taste. Keep warm until serving.
To serve:
- Bring vegetables to heat over medium heat. Add fregola and raisins and heat while stirring until heated through, add reserved cooking liquid as needed to heat through and keep pasta moist. Top with chopped parsley. Serve immediately.
For the Asparagus and Leek Sauté:
- Heat oil over medium heat in large sauté pan until it shimmers. Add asparagus and stir to cook evenly and just starts to brown. Add leeks, garlic and thyme and cook until fragrant. Raise heat to high and add the wine and vinegar and cook until almost dry. Season with salt and pepper to taste. Serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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