1 (3 to 4 pound) leg of lamb, boned

Pesto
2 cups fresh basil
1 cup fresh parsley
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 tablespoon pine nuts
12 blanched almonds
12 walnut halves
3 tablespoons butter, melted
1/2 cup olive oil
1 clove garlic, crushed

Preheat oven to 400 degrees F.

Pound the basil and parsley. Add and mix the cheeses, nuts, garlic and butter. When mixture is very thick, add the oil slowly (or buy Pesto sauce in Italian deli). Lay out lamb flat. Spread the Pesto over the lamb leaving a 1/2 inch of meat around edge. Roll up the lamb. Tie the lamb with string and place in roasting pan. Make a few slits in the lamb and insert garlic. Bake for 1 hour and 45 minutes.