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. The pesto rub is also a terrific dip for fresh vegetables or a sauce for steamed vegetables.
Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
Roasting Tips 1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven. 2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals. 3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier. 4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Serving Size: 3 oz.
250 calories; protein 22g; carbohydrates 0.7g; dietary fiber 0.3g; sugars 0.1g; fat 17.1g; saturated fat 6.3g; cholesterol 78.7mg; vitamin a iu 262.7IU; vitamin c 2.1mg; folate 22mcg; calcium 24.9mg; iron 2.1mg; magnesium 26.6mg; potassium 293.3mg; sodium 249.5mg; thiamin 0.1mg.