Mint-Pesto Rubbed Leg of Lamb
Here, we make a roulade with a leg of lamb and fill and coat it with fresh mint pesto, which is a refreshing alternative to the traditional mint jelly that often accompanies lamb.
Ingredients
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1/2 cup packed fresh basil leaves
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1/4 cup packed fresh mint leaves
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1/4 cup packed fresh parsley leaves
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2 tablespoons toasted pine nuts, (see Tip)
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2 tablespoons grated Parmigiano-Reggiano cheese
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2 tablespoons extra-virgin olive oil
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1 clove garlic, peeled
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1 teaspoon salt, divided
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1/2 teaspoon freshly ground pepper
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1 3 1/2-pound boneless leg of lamb, butterflied (see Tip) and trimmed
Directions
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.
Tips:
Tips: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
Have your butcher "butterfly" a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off.
Equipment: Kitchen string
Nutrition information
Calories 192, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 76 mg, Sodium 228 mg, Carbohydrate 1 g, Protein 25 g, Potassium 313 mg. Exchanges: Lean Meat 3
Percent Daily Values are based on a 2,000 calorie diet
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