leg of lamb with basil

cosciotto al basilico

6 servings

If you like, stuff the lamb with basil and garlic up to one day ahead. Remove from refrigerator 30 minutes before cooking. Red wine can be substituted for white when you want a heartier jus.

• 5 cups loosely packed basil leaves, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 (3½ - to 4-pound) boneless leg of lamb, butterflied
• Salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• ½ cup dry white wine

Preheat the oven to 400°. Finely chop together the basil and garlic. Open lamb like a book and place on a work surface; season with salt and pepper. Spread about ⅔ of the basil mixture over lamb, roll up, and secure at 2-inch intervals with kitchen twine. Using a small sharp knife, cut several 1-inch-deep slits in the top of the lamb, spacing them apart. Insert the remaining basil mixture into the slits and season the outside with salt and pepper.

Place the lamb in a roasting pan and drizzle with oil. Pour wine into pan and cover tightly with foil. Roast, basting occasionally and resealing with foil, until an instant-read thermometer inserted into thickest part of lamb registers 140°F for medium, about 1 hour, 15 minutes.

Transfer lamb to a cutting board; let rest for 10 minutes. While lamb is resting, skim fat from pan juices. Slice lamb and serve with juices.