Mint-Pesto Rubbed Leg of Lamb

Cooking Instructions

1. Preheat oven to 350 degrees F.

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.

3. Roast the lamb until a thermometer inserted into the thickest part registers 140 degrees 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.