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Ingredients

• 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

Description

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.

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