Basil-Crusted Leg of Lamb with Lemon Vinaigrette recipe for managing PCOS and pregnancy on Fertility

Ingredients

• 3/4 cup pine nuts (4 ounces)
• 2 cups packed basil leaves, plus 2 tablespoons chopped basil
• 2/3 cup plus 1 tablespoon extra-virgin olive oil—1/3 cup warmed
• 3 slices of packaged white bread, toasted and torn into pieces
• 2 garlic cloves, crushed
• 1 tablespoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Cayenne pepper
• One 5-pound trimmed and butterflied boneless leg of lamb
• 3 tablespoons unsalted butter
• 2 thyme sprigs
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard