Ingredients
- Total Time: 2 hours
- 1/2 cup packed fresh basil leaves
- 1/4 cup packed fresh mint leaves
- 1/4 cup packed fresh parsley leaves
- 2 tablespoons toasted pine nuts, (see Tip)
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 3 1/2-pound boneless leg of lamb, butterflied (see Tip) and trimmed
- Equipment: Kitchen string
- About 12 servings
- Preheat oven to 350°F.
- 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.
- Roast the lamb until a thermometer inserted into the thickest part registers 140°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.
Nutritional Facts
- Servings
- 12
- Per 3-ounce serving
- Calories
- 192
- Carbohydrates
- 1g
- Fat
- 10g
- Saturated Fat
- 3g
- Monounsaturated Fat
- 5g
- Protein
- 25g
- Cholesterol
- 76mg
- Dietary Fiber
- 0g
- Potassium
- 313mg
- Sodium
- 228mg
- Added Sugars
- 0g
- Exchanges
- 3 lean meat
- Carbohydrate Servings
- 0
- Selenium (37% daily value)
- Zinc (29% dv).
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EATINGWELL® is a registered trademark of EatingWell, Inc.
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