Grilled Lamb Sandwich with Herby Pesto & Burrata

To grill the lamb, preheat your grill or wood fire smoker with grill function set to 350 degrees F. Make sure the grates are fully open if your model allows. 

Season your deboned leg of lamb liberally with your choice of grill seasoning.

Try to make sure your lamb is roughly the same thickness throughout. Use a knife to butterfly any thicker sections of lamb to ensure even cooking.

Place the lamb on the hottest part of the grill and heat 2-3 minutes per side, then move to indirect heat and grill 25-30 minutes, flipping every 4-5 minutes for even cooking. Check the temp of your lamb and remove when it reaches your desired doneness.  I cooked our lamb to 135-140 degrees F, then allowed it to come to temp as it rested. USDA recommends lamb reach an internal temp of 145F with a 3-minute rest.

While the lamb rests, prepare the sandwich fixings! In a food processor, pulse all herby pesto ingredients until they become a delicious sauce. I prefer mine on the chunkier side. 

To assemble sandwiches, slice the bread, then slice the lamb against the grain. Rotate the lamb as necessary to follow muscle fiber direction. 

Spread the pesto on the bread and layer the burrata with the sliced lamb. Top with arugula. Enjoy!