-
1
1. Preheat oven to 325 degrees
-
2
2. Spread the pin nuts on a baking sheet and toast until golden, about 5 minutes. Let cool.
-
3
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.
-
4
4. Place the basil in a food processor with 1/3 cup of warm olive oil and puree until fairly smooth.
-
5
5. Add the toast, 1 garlic clove, 2 tsp of lemon zest and 1/2 cup of pine nuts and pulse until coarsely choppped.
-
6
6. Season with salt, black pepper and cayenne pepper
-
7
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.
-
8
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.
-
9
9. Add the butter, thyme and the remaining garlic clove to the roasting pan and cook for 1 minute, basting the lamb.
-
10
10. Transfer the lamb to the oven. Roast for 1 hour and 15 minutes turning once or twice
-
11
11. Cook until an instant read thermometer registers 130 for medium rarte.
-
12
12. Preheat the broiler. Transfer the lamb to a cutting board and remove the strings
-
13
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
-
14
14. Transfer to cutting board and let set for twenty minutes.
-
15
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.
