This recipe is from the Wall Street Journal. The chef is Frank Stitt. Pistou is like pesto. Very tasty. I've slightly modified the recipe.more
tbs, plus ½ evoo and extra for grilling
garlic cloves, minced
c herbs de provence
boneless leg of lamb (1½ lb), slight pounded
c basil leaves, finely chopped
c parsley leaves, finely chopped
Prepare grill and brush grates for evoo In a small bowl, mix 3 tbs garlic cloves, herbs de provence, and add 3 tbs evoo. Season with salt to taste. Pat mixture onto lamb and let marinate at room temp, about 10 mins. Pat lamb dry and pound out until evenly thick. Season with salt and pepper. Grill lamb over medium heat,until exterior is browned and interior is evenly pink, about 15 mins. Turn lamb often so char is set over the leg. Let lamb rest for 10 mins. Place pinch of salt and 1 clove garlic in a small bowl. Add basil leaves and parsley . Stir in 1/2 c evoo. Season with salt to taste. Slice lamb 1/4 to 1/2 thick. Pour runoff meat juices into pistou. Season lamb with salt and squirt lemon juice. Spoon pistou over lamb and serve.