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