Roast Leg of Lamb with Hemp Seed Pesto

• 1/2 cup full-fat plain Greek yogurt
• 6 garlic cloves, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons minced rosemary
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• One 6-pound whole bone-in leg of lamb, excess fat trimmed
• Lemon wedges, for serving
• 1 3/4 cups lightly packed basil
• 1 3/4 cups lightly packed parsley leaves
• 2 garlic cloves, crushed
• 1 tablespoon fresh lemon juice
• Salt
• 1/2 cup extra-virgin olive oil
• 1/2 cup hulled hemp seeds
• Pepper

1. Prepare the lamb In a bowl, whisk the yogurt with the garlic, lemon juice, rosemary, olive oil and 1 tablespoon each of salt and pepper.
2. Rub the mixture all over the lamb and set on a large rimmed baking sheet.
3. Cover with plastic wrap and refrigerate overnight.
4. Let the lamb stand at room temperature for 1 hour before roasting.
5. Prepare the lamb Preheat the oven to 375.
6. Season the lamb lightly with salt and pepper and roast for about 1 hour and 50 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140.
7. Transfer to a carving board and let rest for 30 minutes.
8. Make the pesto In a food processor, pulse the basil, parsley, garlic and lemon juice with a pinch of salt until minced.
9. With the machine on, gradually add the olive oil until incorporated.
10. Scrape the pesto into a bowl and stir in the hemp seeds.
11. Season with salt and pepper.
12. Carve the lamb and serve with the pesto and lemon wedges.

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Taken from www.foodandwine.com/recipes/roast-leg-of-lamb-with-hemp-seed-pesto (may not work)