Marinated butterflied lamb

INGREDIENTS

• 1.4kg  The Meat Club butterflied leg of lamb
• 2 cloves garlic
• 1 cup basil leaves
• 1/2 cup flat leaf parsley
• 3/4 cup pistachio nuts
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• Sea salt and cracked pepper
• Hummus to serve

PREPARATION

1. Pre heat the oven or BBQ to 200℃. In a blender add garlic, basil, flat leaf parsley, nuts, oil, lemon juice, salt and pepper and process until it forms a paste.
2. Coat the butterflied lamb in the pesto and let it marinate for 2 hours in the fridge.
3. On a hot BBQ grill or grill pan, sear each side of the butterflied lamb, add to the oven or covered BBQ and bake for 10 minutes.
4. Turn lamb and bake for another 10 minutes.
5. Cover the lamb and allow to rest for 10 minutes before slicing and serving with hummus.