A Grill's Best Friend
I love the smell of charcoal in the afternoon—smells like summertime. The problem is that so much of what we put on our grills comes from so far away. In an age when most food travels an average of 1,500 miles from field to dinner plate, there is something reassuring about knowing that we can source delicious meats—among them grass-fed beef, pork, and free-range chickens—right here in Indiana. In Home Grown Indiana: A Food Lover’s Guide to Good Eating in the Hoosier State (co-authored by Christine Barbour and me, available from IU Press this month), we’ve compiled more than 400 local food finds from farms, artisans, restaurants, and festivals. And yes, among them are some truly memorable chops, steaks, burgers, and sausages for the summer grill.
Grilled leg of lamb from Viking Lamb, with mint pesto
Terry Knudson raised his first lamb when he was just 11, and now he supplies Indy’s finest restaurants and high-end retailers. Goose the Market (2503 N. Delaware St., 924-4944) almost always has Viking lamb in the meat case, or you can reach Knudson directly (765-763-6179).
For a tasty leg of lamb with its best friend mint pesto, you’ll need these ingredients:
- 1/2 cup pistachios
- 6 large garlic cloves
- 2 cups fresh mint leaves
- 1 cup fresh basil leaves
- 1/2 cup olive oil
- 1 tablespoon balsamic vinegar
Add pistachios and garlic to a food processor and pulse about six times. Add the mint and basil and chop finely. Add oil and vinegar and process until the pesto is smooth. Slit the lamb in several places and press some of the pesto in each slit, then rub the entire surface with it. Cover and refrigerate overnight. Leg of lamb is great when marinated in red wine, herbs, and garlic. Use the remainder of the pesto as a condiment. To grill a leg of lamb, use direct heat to sear all sides and then move to indirect heat. Count on about 20 minutes of grill time per pound of meat. A meat thermometer in the thickest part should register 135 degrees.
