Easter Lamb with Walnut Pesto

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * leg of lamb
 * ¼ cup toasted walnuts
 * ⅓ cup freshly grated Parmesan cheese
 * ½ cup extra virgin olive oil
 * 2 cups fresh parsley leaves
 * 4 medium cloves garlic
 * kosher salt
 * freshly ground, black pepper
 * olive oil, for basting
 * ½ cup white or red wine

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 tie with the string about 1 – 2" apart.
 * 9) Get it as tight as you can.
 * 10) Tie it lengthwise tucking the ends in.
 * 11) Place in a roasting pan and lightly oil the top and sides.
 * 12) salt and pepper the roast.
 * 13) Bake at 450 °F for 20 – 30 minutes.
 * 14) Lower the heat and bake at 350 °F for about 1 hour covered.
 * 15) Remove cover and continue to bake 30 minutes uncovered.
 * 16) Before the last ½ hour add ½ cup white or red wine to the pan.
 * 17) When done, remove the meat and let it rest at least 10 minutes before slicing.