Basil Crusted Leg Of Lamb

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   1. Preheat oven to 325 degrees

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   2. Spread the pin nuts on a baking sheet and toast until golden, about 5 minutes. Let cool.

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   3. Fill a small bowl with ice water. In a small saucepan of boiling water, blanch the basil leaves for 10 seconds. Drain and immediately transfer to the ice water. Drain and squeeze dry.

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   4. Place the basil in a food processor with 1/3 cup of warm olive oil and puree until fairly smooth.

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   5. Add the toast, 1 garlic clove, 2 tsp of lemon zest and 1/2 cup of pine nuts and pulse until coarsely choppped.

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   6. Season with salt, black pepper and cayenne pepper

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   7. Set the lamb on a work surface fat side down and season it with salt and pepper. Rub half of the masil mixture on the meat. Roll up the meat and tie it at 1 inch intervals with string.

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   8. In a roasting pan, heat 1 tbsp of olive oil. Add the lamb to the pan and cook over high heat, turning occasionally, until browned all over, about 10 minutes.

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   9. Add the butter, thyme and the remaining garlic clove to the roasting pan and cook for 1 minute, basting the lamb.

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    10. Transfer the lamb to the oven. Roast for 1 hour and 15 minutes turning once or twice

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    11. Cook until an instant read thermometer registers 130 for medium rarte.

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    12. Preheat the broiler. Transfer the lamb to a cutting board and remove the strings

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    13. Spread the remaining basil mixture over the roast and return the meat to the pan. Broil it 8 inches from the heat for 5 minutes, until the crust is lightly browned and sizzling

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    14. Transfer to cutting board and let set for twenty minutes.

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    15. In a bowl, whisk the lemon juice with the mustard. Whisk in the remaining 1/3 cup of olive oil, 1/4 cup of pine nuts, i teaspoon of lemon zest and the chopped basil. Season with salt and pepper then drizzle over the meat.

* Per serving · 4 servings · Values may vary.