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

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