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Ingredients

• 3/4 cup  pine nuts (4 ounces)
• 2 cups  packed basil leaves, plus 2 tablespoons chopped basil
• 2/3 cup  plus 1 tablespoon extra-virgin olive oil, 1/3 cup warmed
• 3 slices  of packaged white bread, toasted and torn into pieces
• 2   garlic cloves, crushed
• 1 tablespoon  finely grated lemon zest
•   Kosher salt and freshly ground black pepper
•   Cayenne pepper
• 1 5-pound  trimmed and butterflied boneless leg of lamb
• 3 tablespoons  unsalted butter
• 2   thyme sprigs
• 3 tablespoons  fresh lemon juice
• 1 teaspoon  Dijon mustard

Description

With Its Basil-and-pine Nut Crust And Bracing Dressing Of Lemon Juice And Dijon Mustard, This Lamb Dish Bridges Brazil And Provence.

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