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                                                                  With its basil-and-pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.

                                                                  Ingredients
                                                                  • Yes No 3/4 4 oz cup pine nut
                                                                  • Yes No 2 cup packed basil
                                                                  • Yes No 2/3 cup extra virgin olive oil 1/3 cup
                                                                  • Yes No 3 slice white bread
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No salt and pepper
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No one 5 lb boneless leg of lamb
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 thyme
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Preheat the oven to 325°. Spread the pine nuts on a baking sheet and toast until golden, about 5 minutes. Let cool.
                                                                  • Fill a small bowl with ice water. In a small saucepan of boiling water, blanch the basil leaves for 10 seconds. Drain and immediately transfer to the ice water. Drain and squeeze dry. Place the basil in a food processor with the 1/3 cup of warmed oil and puree until fairly smooth. Add the toast, 1 of the garlic cloves, 2 teaspoons of the lemon zest and 1/2 cup of the pine nuts and pulse until coarsely chopped. Season with salt, pepper and cayenne.
                                                                  • Set the lamb on a work surface fat side down and season it with salt and pepper. Rub half of the basil mixture on the meat. Roll up the meat and tie it at 1-inch intervals with kitchen string.
                                                                  • In a flameproof roasting pan, heat the 1 tablespoon of olive oil. Season the lamb with salt and pepper. Add the lamb to the roasting pan and cook over high heat, turning occasionally, until browned all over, 10 minutes. Add the butter, thyme and the remaining garlic clove to the roasting pan and cook for 1 minute, basting the lamb.
                                                                  • Transfer the lamb to the oven; roast for 1 hour and 15 minutes, turning once or twice, until an instant-read thermometer registers 130° for medium-rare. Transfer the lamb to a cutting board; remove the strings.
                                                                  • Preheat the broiler. Spread the remaining basil mixture over the roast and return the meat to the pan. Broil it 8 inches from the heat for 5 minutes, until the crust is lightly browned and sizzling. Transfer the meat to a cutting board; let rest for 20 minutes.
                                                                  • Meanwhile, in a bowl, whisk the lemon juice with the mustard. Whisk in the remaining 1/3 cup of the oil, 1/4 cup of pine nuts, 1 teaspoon of lemon zest and the chopped basil; season with salt and pepper. Slice the meat; transfer to plates. Drizzle with the vinaigrette and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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