Mint-Pesto Rubbed Leg of Lamb

From EatingWell: December 2005/January 2006 — Subscribe Now!

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.

About 12 servings

Active Time: 30 minutes

Total Time: 2 hours

Nutrition Profile

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

Preparation

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.

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

Tips: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
Have your butcher “butterfly” a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off.

Nutrition

Per 3-ounce serving: 192 calories; 10 g fat (3 g sat, 5 g mono); 76 mg cholesterol; 1 g carbohydrates; 25 g protein; 0 g fiber; 228 mg sodium; 313 mg potassium.

Nutrition Bonus: Selenium (37% daily value), Zinc (29% dv).

Exchanges: 3 lean meat