INGREDIENTS

INSTRUCTIONS

Finely chop walnuts and garlic in processor. Add 2 cups mint leaves
and basil and chop finely. Add oil and vinegar and blend until pesto
is smooth. Cut excess fat from lamb, leaving thin layer. Set lamb in
large roasting pan. Make several slits in lamb with tip of small  sharp
knife. Reserve 1/2 cup pesto for vegetables. Spoon some pesto  into
each slit; rub remainder into lamb. Sprinkle lamb generously  with salt
and pepper. Let stand 1 hour at room temperature or cover  and chill
overnight.  Preheat oven to 350F. Roast lamb 45 minutes. Add potatoes
to pan and  turn to coat in pan juices. Roast 30 minutes. Add carrots
and  reserved 1/2 cup pesto and turn to coat carrots and potatoes in
pesto  and pan juices. Sprinkle with salt and pepper. Continue roasting
until thermometer inserted into thickest part of lamb registers 140F.
for medium-rare, about 45 minutes longer. Remove from oven and let
stand 15 minutes.  Carve lamb into thin slices. Arrange on plates with
potatoes and  carrots. Garnish with fresh mint leaves.  Serves 6.  Bon
Appetit April 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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