Pesto-Marinated Sicilian Style Lamb

1 container (11 ounces) BUITONI Refrigerated Family Size Pesto with Basil

3/4 cup red wine vinegar

1 (4 to 5 pounds) boneless, trimmed leg of lamb , butterflied

1 bag (7 ounces) baby arugula or salad greens

1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese

COMBINE pesto and vinegar in medium bowl; reserve 1/2 cup mixture for dressing.

PLACE lamb in large, glass baking dish. With tip of sharp small knife held at 45-degree angle, cut 1/2-inch slits all over lamb. Pour 1/2 cup pesto mixture over lamb, rubbing marinade into slits. Marinate at room temperature for 1 hour.

PREHEAT grill to medium.

GRILL lamb for 20 to 30 minutes, turning every 5 minutes and basting with 1/2 cup pesto mixture or until instant-read thermometer inserted into thickest part of lamb reads 125° F (medium-rare.) Remove from grill; let stand for 10 minutes. Cut lamb into 1/2-inch-thick slices.

PLACE salad greens on large serving platter. Top with lamb slices; and drizzle with reserved 1/2 cup pesto mixture. Sprinkle with cheese.