1 (3-5 lb.) baby spring lamb leg (bone in)
1 c. extra virgin olive oil
6 cloves fresh garlic
1/2 c. pine nuts
2 bunches fresh tarragon
2 bunches fresh thyme
Corn Starch Mix (50% cornstarch 50% water mixed until smooth)
1 bunch fresh rosemary
1 bunch fresh sage
1 bunch fresh chives
1/2 bunch fresh chervil
1/2 bunch fresh mint
White wine

To Roast Lamb: Rub leg with mixture of 1/2 teaspoon white pepper and 1 teaspoon salt. Place large saute pan on high flame. When pan is hot, add 2 tablespoons olive oil. Wait until oil lightly smokes then place lamb in pan, cook on all sides until the flesh turns a medium brown. Remove from pan and place in a 375 degree oven. When internal temperature of 90 degrees is reached remove from oven and coat with pesto. Return to oven. Roast until internal temperature is 110 degrees RARE, 123 degrees for Medium RARE. Let STAND for 15 minutes. Slice. Serve with Ju-Lie.

To make Pesto: Clean and roughly chop all herbs, then place in food processor with garlic and pine nuts and 1/2 teaspoon salt. Turn processor on high and slowly incorporate oil until mixture emulsifies. Coat entire leg with mixture.

To make Ju-Lie: In large saute pan add white wine to pan drippings (from browning) and cook until reduced by 1/2 (save). Remove finished lamb from roasting pan. Place roasting pan over high flame until pan smokes. Pour reduced wine from saute pan into roasting pan and cook on high heat for 2 minutes. Pour strained mixture back into saute pan and cook for 10 minutes. Whisk in cornstarch mixture to thicken. Serve with sliced lamb.