1 leg of lamb
2 c. fresh basil leaves
1/2 c. olive oil
1/2 c. grated Parmesan cheese
1/2 c. pine nuts
5 cloves garlic
Salt and pepper to taste

Debone the leg of lamb and trim excess fat. Spread the pesto all over the inside of the leg and tie with a butcher string. Set in a roasting pan and let stand for 1 hour. Preheat the oven at 350 degrees. Roast the leg for about 1 hour 20 minutes. Let rest 10 minutes before carving.