Name: Roast Lamb with Pistou
Ingredients: 6 lg Garlic cloves; 2 1/2 oz Packages fresh basil leaves; trimmed, coarsely chopped; 1/2 c Olive oil; 3/4 c Grated Parmesan cheese; 1 5-to 6-pound leg of lamb; boned, rolled, tied; 3 Garlic cloves; slivered; 4 tb Chopped fresh basil; Olive oil; 3 lg Tomatoes; Fresh basil leaves; 6 servings.

The miracle of the new birth is no less possible to God if our child is attentive to Him or running away from Him. Our child is like all other children when it comes to God's grace. He is dead spiritually whether he is in church or not, whether he listened well to the truths we tried to teach him or did not, whether he has some interest in God now or has none at all. He may be converted in the pig pen or the pew and we do not know in this case what is preferred by God.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats			1	Servings

INGREDIENTS

6	lg	Garlic cloves
2 1/2	oz	Packages fresh basil leaves; trimmed, coarsely chopped
1/2	c	Olive oil
3/4	c	Grated Parmesan cheese
1		5-to 6-pound leg of lamb; boned, rolled, tied
3		Garlic cloves; slivered
4	tb	Chopped fresh basil
		Olive oil
3	lg	Tomatoes
		Fresh basil leaves
	6	servings.

INSTRUCTIONS

PISTOU
LAMB
For pistou: With processor running, drop garlic through feed tube and chop
finely. Scrape down sides of work bowl. Add basil; process until finely
chopped. With processor running, add oil through feed tube and process
until mixture is pureed. Mix in cheese. Season with salt and pepper.
Transfer to small bowl.
For lamb: Preheat oven to 450°F. Form slit in lamb with tip of sharp knife.
Insert garlic sliver and some chopped basil into slit. Repeat all over
lamb. Place lamb on rack in roasting pan. Brush generously with oil.
Sprinkle with salt and generous amount of pepper. Roast 20 minutes. Reduce
oven temperature to 375°F. Continue roasting until thermometer inserted
into thickest part of lamb registers 130°F, basting occasionally with
drippings, about 1 hour longer. Cool 1 hour. (Can be made 1 day ahead.
Cover pistou and lamb separately; chill. Bring to room temperature before
serving.)
Slice tomatoes; place around edge of platter. Slide basil leaves between
tomato slices. Slice lamb; arrange on platter. Drizzle pistou over lamb and
tomatoes.
Bon Appétit May 1994
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998

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