By Anthony Paris

Each culture has its way of preparing lamb, from the good old American chop served with a dollop of mint jelly to the skewered Middle Eastern kabob sandwiched in pita. But the fun starts when you mix the ingredients of one cuisine with another. Take this recipe that’s one part Provencal, one part Moroccan. For the record, there’s not much of a difference between pesto and pistou, which is the French term for the famed green sauce made primarily of basil, mint, garlic and olive oil. And this really isn’t a leg of lamb. That’s not kosher, so we offer a shoulder instead. For an extra treat, serve it with a side of ratatouille and couscous. All the colors, textures, and smells from these dishes have a way of standing on their own, but they also combine to make for one delectable harmony. Plate the ratatouille on the left side, the couscous on the right, and three thin slices of the lamb draped on top with a little extra pistou with fresh mint leaves for garnish. Then pour yourself a large glass of shiraz and savor the flavors.

Quick Tip:
Prepare the pistou ahead of time. It can last up to a week in the refrigerator. When you finish making it, put it in a jar and cover it with olive oil. The oil will seal the pistou in and it will not oxidize.

Tool Needed:
Food processor

Ingredients:

For the lamb

1 boneless shoulder of lamb wrapped in butcher’s twine
2 cups pistou
Kosher salt/black pepper

For the pistou

1 bunch of basil
1 bunch of mint
3 cloves garlic
1 cup of olive oil
1 Tablespoon lemon zest
1 tspn Kosher salt

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor mix mint, basil, olive oil, lemon zest salt and pepper. Mix until smooth.
3. Rub pistou all over the lamb. Season with salt and pepper.
4. Tie with butcher’s twine. (Ask your butcher for a quickie tutorial, or check out http://www.taunton.com/finecooking/pages/cvt038.asp to learn how.) Season the meat with salt and pepper and sear it on all sides in a Dutch oven until caramelized all around.
5. Roast lamb for an hour, if it’s a 3-pound serving, or until a thermometer reads 125 degrees, which means it will be medium-rare to medium.
6. Serve with couscous and ratatouille.