Yield: 6 to 8 servings

 

1 recipe Mint Pesto 

1 (4-pound) boneless leg of lamb

teaspoons salt

teaspoons cracked black pepper

Garnish: fresh mint


1. Spray a shallow roasting pan with nonstick cooking spray. Set aside.

 

2. Spread half of Mint Pesto in a thick layer on 1 side of lamb. Roll up lamb, and tie with string at 1½-inch intervals. Place lamb, seam side down, in prepared pan. Cover, and refrigerate for 8 hours or overnight.

 

3. Preheat oven to 325°. Remove lamb from refrigerator, and let stand at room temperature for at least 1 hour. Season lamb with salt and pepper.

 

4. Roast until an instant-read meat thermometer inserted in the center reaches 155°, 50 to 65 minutes. Remove from oven. Let lamb rest for 10 minutes before slicing. Garnish with mint, and serve with remaining Mint Pesto, if desired.