Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto - Cascade Creek

Ingredients

• 3 lbs butterflied American Lamb leg (ask your butcher to do this) tKosher salt and pepper, to taste
• 1 cup shelled, toasted pistachios (see Note)
• 1 cup fresh mint leaves
• 1/2 cup fresh Italian parsley (stems and leaves)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice (or to taste)
• 1 tsp lemon zest
• 1/2 tbsp sea salt (or to taste)
• Freshly ground black pepper, to taste tPinch red chile flakes