• 1 5-to-6 pound leg or rib of lamb
  • 3/4 cup packed basil
  • 1/2 cup packed mint leaves
  • 2 tablespoons finely chopped rosemary
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, halved and seeded
  • 1 tablespoon course salt
  • 1 tablespoon coarsely ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)


  1. Remove excess fat from lamb, leaving a thin layer. Set lamb aside.
  2. In food processor, combine all the herbs.  Drizzle in olive oil and pulse several times until the mixture becomes a pesto paste.
  3. Spread pesto paste over entire lamb.  Cover and refrigerate for 24 hours.
  4. Adjust lower rack to the bottom of the oven.  Preheat to 350 degrees.  Have ready a shallow roasting pan.
  5. Squeeze halved lemons and rub the juice into the meat .
  6. In a small bowl combine salt, pepper, and crushed pepper flakes.  Sprinkle mixture over seasoned lamb and allow to rest for 30 minutes at room temperature.
  7. Transfer meat to shallow pan and roast for 1 1/2 hours, or until a thermometer inserted into thickest part of meat registers 135 degrees for medium-rare.
  8. Transfer to cutting board and tent with foil.  Allow to rest for 15 minutes before carving.