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Name: Roast Lamb with Pistou
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: olive oil; 4 tb Chopped fresh basil; 1/2 c olive oil; 1 5-to 6-pound leg of lamb;; 2 1/2 oz Packages fresh basil leaves;; Fresh basil leaves; 3 lg Tomatoes; 3/4 c Grated Parmesan cheese; 6 lg Garlic; 3 Garlic cloves; slivered

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INGREDIENTS

olive oil
4 tb Chopped fresh basil
1/2 c olive oil
1 5-to 6-pound leg of lamb;
2 1/2 oz Packages fresh basil leaves;
Fresh basil leaves
3 lg Tomatoes
3/4 c Grated Parmesan cheese
PISTOU
LAMB
6 lg Garlic
3 Garlic cloves; slivered

Servings

INSTRUCTIONS

For pistou: With processor running, drop garlic through feed tube and chop finely. Scrape down sides of work bowl. Add basil; process until finely chopped. With processor running, add oil through feed tube and process until mixture is pureed. Mix in cheese. Season with salt and pepper. Transfer to small bowl. For lamb: Preheat oven to 450F. Form slit in lamb with tip of sharp knife. Insert garlic sliver and some chopped basil into slit. Repeat all over lamb. Place lamb on rack in roasting pan. Brush generously with oil. Sprinkle with salt and generous amount of pepper. Roast 20 minutes. Reduce oven temperature to 375F. Continue roasting until thermometer inserted into thickest part of lamb registers 130F, basting occasionally with drippings, about 1 hour longer. Cool 1 hour. (Can be made 1 day ahead. Cover pistou and lamb separately; chill. Bring to room temperature before serving.) Slice tomatoes; place around edge of platter. Slide basil leaves between tomato slices. Slice lamb; arrange on platter. Drizzle pistou over lamb and tomatoes. 6 servings. Bon App?tit May 1994 Posted to recipelu-digest by Sandy on Mar 16, 1998

NOTES

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Roast Lamb with Pistou

olive oil
4 tb Chopped fresh basil
1/2 c olive oil
1 5-to 6-pound leg of lamb;
2 1/2 oz Packages fresh basil leaves;
 Fresh basil leaves
3 lg Tomatoes
3/4 c Grated Parmesan cheese
 PISTOU
 LAMB
6 lg Garlic
3 Garlic cloves; slivered

For pistou: With processor running, drop garlic through feed tube and chop  finely. Scrape down sides of work bowl. Add basil; process until finely  chopped. With processor running, add oil through feed tube and process  until mixture is pureed. Mix in cheese. Season with salt and pepper.  Transfer to small bowl.    For lamb: Preheat oven to 450F. Form slit in lamb with tip of sharp knife.  Insert garlic sliver and some chopped basil into slit. Repeat all over  lamb. Place lamb on rack in roasting pan. Brush generously with oil.  Sprinkle with salt and generous amount of pepper. Roast 20 minutes. Reduce  oven temperature to 375F. Continue roasting until thermometer inserted  into thickest part of lamb registers 130F, basting occasionally with  drippings, about 1 hour longer. Cool 1 hour. (Can be made 1 day ahead.  Cover pistou and lamb separately; chill. Bring to room temperature before  serving.)    Slice tomatoes; place around edge of platter. Slide basil leaves between  tomato slices. Slice lamb; arrange on platter. Drizzle pistou over lamb and  tomatoes.          6    servings.    Bon App?tit May 1994    Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998

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Nutrition

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Serving Size: 1 Serving (1715g)
Recipe Makes: 1 Servings

Calories: 765
Calories from Fat: 593 (78%)

Amt Per Serving		% DV

	Total Fat 65.9g	88 %
	Saturated Fat 14.1g	71 %
	Monounsaturated Fat 42.7g
	Polyunsanturated Fat 6.6g
Cholesterol 33mg		10 %
Sodium 604.9mg		21 %
Potassium 1423.2mg		37 %
Total Carbohydrate 29g		9 %
	Dietary Fiber 7g	28 %
	Sugars, other 22g
Protein 20.5g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 765

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