Ingredients

• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh mint leaves
• 1/4 cup packed fresh parsley leaves
• 2 tablespoon toasted pine nuts, (see Tip)
• 2 tablespoon grated Parmigiano-Reggiano cheese
• 2 tablespoon extra-virgin olive oil
• 1 clove garlic, peeled
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper
• 1 3 1/2-pound boneless leg of lamb, butterflied (see Tip) and trimmed

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.

Step 3

Roast the lamb until a thermometer inserted into the thickest part registers 140°F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together.