Grilled Pesto Lamb

10 servings

2 cups loosely packed basil leaves (about 2 bunches)

1/3 cup pine nuts

1/3 low-fat fresh grated parmesan cheese

3 TB olive oil

2 TB fresh lemon juice

3/4 teaspoon salt

2 garlic cloves

3 lbs. boneless butterflied lamb leg

Prepare pesto:

In food processor (with knife blade attached) or in blender, process basil leaves and next 6 ingredients until blended.

Place lamb in 13 by 9 glass baking dish; spread pesto over both sides of lamb. Place on grill over medium heat; reserve any pesto in dish. Grill, brushing reserved pesto several times and turning occasionally, 15 to 25 minutes for medium-rare, or until desired doneness.

Let stand for 10 minutes for easier carving.