ROAST LAMB WITH PISTOU

For cooking convenience, purchase a leg of lamb equipped with Volk's Pop-Up^® Timer.
Servings: 6

Ingredients

Pistou:

6	cloves	Garlic, large
2		1/2-ounce packages fresh basil leaves, trimmed, coarsely chopped
1/2	cup	olive oil
3/4	cup	grated Parmesan cheese

Lamb:

1		5-to 6-pound leg of lamb, boned, rolled, tied
3	cloves	garlic, slivered
4	Tbsp.	chopped fresh basil
		Olive oil
3		large tomatoes
		Fresh basil leaves

Steps for Preparation

For Pistou:

1. With processor running, drop garlic through feed tube and chop finely. Scrape down sides of work bowl.
   1. Add basil; process until finely chopped. With processor running, add oil through feed tube and process until mixture is pureed.

   2. Mix in cheese. Season with salt and pepper. Transfer to small bowl.

2. Preheat oven to 450deg.F.

3. Form slit in lamb with tip of sharp knife. Insert garlic sliver and some chopped basil into slit. Repeat all over lamb.

4. Place lamb on rack in roasting pan. Brush generously with oil. Sprinkle with salt and generous amount of pepper.

5. Roast 20 minutes. Reduce oven temperature to 375deg.F. Continue roasting about 1 hour longer, basting occasionally with drippings, until the button-head of the Pop-Up^® Timer pops up.

6. Cool 1 hour. (Can be made 1 day ahead. Cover pistou and lamb separately; chill. Bring to room temperature before serving.)

7. Slice tomatoes; place around edge of platter. Slide basil leaves between tomato slices.

8. Slice lamb; arrange on platter. Drizzle pistou over lamb and tomatoes.