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1
Preheat the oven to 325.
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2
Spread the pine nuts on a baking sheet and toast until golden, about 5 minutes.
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3
Let cool.
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4
Fill a small bowl with ice water.
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5
In a small saucepan of boiling water, blanch the basil leaves for 10 seconds.
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6
Drain and immediately transfer to the ice water.
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7
Drain and squeeze dry.
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8
Place the basil in a food processor with the 1/3 cup of warmed oil and puree until fairly smooth.
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9
Add the toast, 1 of the garlic cloves, 2 teaspoons of the lemon zest and 1/2 cup of the pine nuts and pulse until coarsely chopped.
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10
Season with salt, pepper and cayenne.
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11
Set the lamb on a work surface fat side down and season it with salt and pepper.
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12
Rub half of the basil mixture on the meat.
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13
Roll up the meat and tie it at 1-inch intervals with kitchen string.
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14
In a flameproof roasting pan, heat the 1 tablespoon of olive oil.
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15
Season the lamb with salt and pepper.
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16
Add the lamb to the roasting pan and cook over high heat, turning occasionally, until browned all over, 10 minutes.
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17
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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18
Transfer the lamb to the oven; roast for 1 hour and 15 minutes, turning once or twice, until an instant-read thermometer registers 130 for medium-rare.
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19
Transfer the lamb to a cutting board; remove the strings.
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20
Preheat the broiler.
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21
Spread the remaining basil mixture over the roast and return the meat to the pan.
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22
Broil it 8 inches from the heat for 5 minutes, until the crust is lightly browned and sizzling.
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23
Transfer the meat to a cutting board; let rest for 20 minutes.
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24
Meanwhile, in a bowl, whisk the lemon juice with the mustard.
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25
Whisk in the remaining 1/3 cup of the oil, 1/4 cup of pine nuts, 1 teaspoon of lemon zest and the chopped basil; season with salt and pepper.
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26
Slice the meat; transfer to plates.
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27
Drizzle with the vinaigrette and serve.
