Easter Lamb with Walnut Pesto

Ingredients

 * leg of lamb
 * 1/4 cup toasted walnuts
 * 1/3 cup freshly grated Parmesan cheese
 * 1/2 cup extra virgin olive oil
 * 2 cups fresh Parsley leaves
 * 4 medium cloves garlic
 * kosher salt
 * freshly ground, black pepper
 * olive oil, for basting

Directions
1. Put the walnuts, cheese, and the olive oil in a food processor and pulse until pureed. 2. Add the Parsley and garlic and process to a smooth texture. 3. Cover and refrigerate for at least 1 hour. 4. Taste for salt and pepper and add if needed. 5. Lay the lamb out flat on a large surface, skin side down. 6. Cover the meat with a light coating of salt and pepper. 7. Spread the pesto all over the meat in a nice layer. 8. Now roll up like a jellyroll and tye with the string about 1-2" apart. Get it as tight as you can.  9. Tie it lengthwise tucking the ends in.  10. Place in a roasting pan and lightly oil the top and sides.  11. Salt and pepper the roast.  12. Bake at 450F for 20-30 minutes.  13. Lower the heat and bake at 350F for about 1 hour covered.  14. Remove cover and continue to bake 30 minutes uncovered.  15. Before the last 1/2 hour add 1/2 cup white or red wine to the pan.  16. When done, remove the meat and let it rest at least 10 minutes before slicing.

Contributed by:
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