Lamb is a delicious way to increase your iron intake. The butterflied leg is quick and easy to serve with no carving skills needed. There is enough lamb in one leg for four servings plus leftovers to stuff into a pita with Greek salad or to cube and add to curried fried rice.
Ingredients
- 1/4 cup (50 mL) prepared pesto
- 1/4 cup (50 mL) balsamic vinegar
- 2 tbsp (25 mL) olive oil
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 butterflied leg of lamb (about 2-1/2 lb/1.25 kg)
Steps
- In large bowl, combine pesto, balsamic vinegar, olive oil, garlic, salt and pepper. Trim fat from lamb. Add lamb to marinade, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Place lamb on rack on foil-lined rimmed baking sheet. Roast in 450°F (230°C) oven for 20 to 30 minutes or until meat thermometer registers 140°F (60°C) for rare, or until desired doneness.
- Transfer to cutting board and tent with foil; let stand for about 10 minutes before slicing thinly across the grain and serving with any accumulated juices.
- Serve with: Roasted potatoes and squash wedges
