4 - 5 lbs, bone in leg of lamb
2 Tbsp. Saltwest Naturals Smashed Peppercorns
2/3 c. Viani Liguarian Basil Pesto
1 pkg. Silver & Green Garlic Stuffed Olives
1 Tbsp. Garlic Olive Oil
1 Tbsp. Basil Olive Oil or Rosemary Olive Oil
1 Tbsp. Sicilian White Lemon Balsamic
1 lemon, halved
Garnish - rosemary sprigs, thyme sprigs and basil leaves
Preheat oven to 350F and line a roasting pan with foil. Pat the lamb dry with paper towels, truss with butcher's twine and thoroughly season with the seasoning. Cover the lamb with pesto and set aside to rest at room temperature for 30 minutes.
Add garlic stuffed olive to the prepared roasting pan and drizzle with garlic oil, basil oil and balsamic, toss to coat.
Place the roasting rack, along with the seasoned lamb on to of the olives, (this will allow all those tasty drippings to infuse with the olives. Nestle the lemon halves on either side of the lamb. Place in the oven and roast for 80 - 90 minutes or until the internal temperature of the lamb has reached 135F.
For the last 10 minutes of the roast, increase the oven temperature to broil. Broil, rotating the roasting pan halfway through until the lamb leg is nicely browned.
Remove from the oven and set aside to test for 15 minutes. Once rested, transfer the roast to a serving platter and arrange the olives, lemon and garnishes around the lamb. Serve with the remaining pesto sauce on the side.