1⁄2 cup pine nuts, toasted
3 cloves garlic
3⁄4 cup mint leaves
1⁄2 cup flat Italian parsley
2 cups basil
1 tablespoon olive oil
One 5-pound boneless leg of lamb,
butterflied
Sea salt
Freshly ground black pepper
Directions
Heat the oven to 375 degrees.
In the bowl of a food processor pulse the pine nuts, garlic, mint, parsley, basil,and olive oil until the mixture has a fine consistency.
Spread out the leg of lamb on a flat surface and cover with plastic wrap. Pound the lamb a bit with a mallet to flatten it out and make it even. Season with salt and pepper.
Spread the mint-basil pesto in a thin layer over the lamb and roll the lamb jellyroll style into a tight log. Secure with butcher’s twine every 2 inches.
Place the lamb in a roasting pan and cook for about 1 hour, until the lamb reaches an internal temperature of about 120 degrees. Let rest for about 15 minutes before slicing.
