Pesto-Marinated Sicilian Style Lamb

Nutritional Information

Serving size: 1/8

Servings per recipe: 8

  • Calories 500
  • Calories from Fat 270
  • Total Fat 30g 46%
  • Saturated Fat 9g 44%
  • Cholesterol 155mg 52%
  • Sodium 460mg 19%
  • Carbohydrates 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars  3g
  • Protein 52g
  • Vitamin A 15%
  • Vitamin C 6%
  • Calcium 20%
  • Iron 25%

Pesto-Marinated Sicilian Style Lamb

BUITONI® Pesto-Marinated Sicilian Style Lamb

Prep: Min

Total: Min

Serves: 8

Original recipe submitted by Barbara Grasso and refreshed by Buitoni.

Dress up tender, butterflied lamb with a simple pesto and red wine vinegar marinade. Sliced and served on a bed of baby arugula, this elegant dish is perfect for any party.

 Pesto with Basil  (11 oz.)
Nutritional Facts


  • 1 container BUITONI Refrigerated Pesto with Basil (11 oz.)
  • 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 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.