Recommended wine pairing: Mormoreto
4-5 lb boneless leg of lamb, tied or netted
1/4 cup olive oil
1/4 cup chopped fresh thyme leaves
1 tbsp black pepper
3 large cloves garlic, minced
6 cup packed arugula, washed and dried
1 cup packed fresh mint leaves
3/4 cup walnuts, toasted
3/4 cup olive oil
3/4 cup shredded parmesan
4 cloves garlic
1/2 tsp salt
Keep lamb covered, bring close to room temperature 30-45 minutes. Preheat oven to 450 F. Make a paste with the thyme, black, pepper, 3 cloves of garlic and 1/4 cup of olive oil. Dry roast and rub with paste, keeping the netting/ties in tack. Put roast in a roasting pan and cook for 15 minutes at 450 F. Lower heat to 325 F and cook for an additional 40-60 minutes.
In the meantime, prepare the pesto. Combine arugula, mint, walnuts, parmesan, 4 cloves of garlic and salt in a food processer. Slowing drizzle 3/4 cup of olive oil while pulsing the pesto. Process until the pesto is smooth and creamy, set pesto aside. Roast is done when it reaches 135 F in the center. Cover roast with aluminum foil and allow it to rest 15-20 minutes before carving. Re-warm the pesto in a small saucepan on med-low heat. Slice the lamb and serve
with the pesto.