Lamb

Roast Lamb Leg with Pistou
(4-6 servings)

Pistou is a French version of pesto, and is perfect for a roasted leg of lamb

For the Pistou

  • 6 large garlic cloves
  • 2 cups packed fresh basil leaves, trimmed, coarsely chopped
  • ½ cup olive oil
  • ¾ cup grated Parmesan cheese
  1. With processor running drop garlic through feed tube, chop finely. Add basil; process until finely chopped. With processor running, add oil through feed rub and process until mixture is pureed.
  2. Mix in the cheese. Season with salt and pepper. Transfer to small bow.

For the Lamb

  • 4 lb leg of lamb, boned, rolled and tied
  • 3 large garlic cloves, slivered
  • 4 Tbsp chopped fresh basil

Olive oil

Garnish: 3 large tomatoes and fresh basil leaves

  1. Preheat oven to 450F. Form slits in lamb with tip of sharp knife. Insert garlic slivers and some chopped basil into slit. Repeat all over lamb.
  2. Place lamb on rack in roasting pan. Brush generously with oil. Sprinkle with salt and generous amount of pepper.
  3. Roast 20 minutes. Reduce oven to 375F. Continue roasting until thermometer inserted into thickest part of lamb registers 130F. Baste occasionally with drippings, about 1 hour longer. Cool 1 hour.
  4. Slice tomatoes; place around edge of platter. Slide basil leaves between tomato slices. Slice lamb; arrange on platter. Drizzle pistou over lamb and tomatoes.