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basil pine nuts freshly grated Parmesan cheese garlic water olive oil bread crumbs lamb salt eggplant tomatoes
Viewed: 70 - Published at: 7 years agoIngredients
- 1 cup basil leaves
- 1/4 cup pine nuts
- 1/4 cup freshly grated Parmesan cheese
- 4 garlic cloves
- 2 tablespoons hot water
- 1/4 cup olive oil, plus more for burshing
- 1 cup dried bread crumbs
- One 1 1/2-pound butterflied and well-trimmed leg of lamb
- Salt and freshly ground pepper
- 1 medium eggplant, halved lengthwise and sliced crosswise 1/2 inch thick
- 4 medium tomatoes, sliced 1/2 inch thick
Method
- Preheat the oven to 425.
- In a blender, combine the basil, pine nuts, Parmesan, garlic and water with 1/4 cup of the olive oil.
- Blend, stopping and scraping the sides of the blender as necessary, until a thick paste forms.
- Transfer the pesto to a bowl and stir in the bread crumbs.
- Lay the lamb flat, boned side up, on a large work surface and season generously with salt and pepper.
- Spread the pesto over the lamb, leaving a 1-inch border on all sides.
- Roll up the lamb and tie with butcher's twine; season with salt and pepper.
- Set the lamb on a rack in a large roasting pan and brush it with more olive oil.
- Arrange the eggplant and tomato slices in a single overlapping layer around the lamb.
- Brush the vegetables with olive oil and season well with salt and pepper.
- Roast the lamb for 15 minutes.
- reduce the oven temperature to 375 and roast for 30 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 140 for slightly pink meat.
- Transfer the lamb to a carving board and cover it loosely with foil; let stand for about 10 minutes.
- Slice the lamb and serve with the vegetables.
