Ingredients1 large bunch fresh basil, separated
? cup extra-virgin olive oil, separated
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 (4 pound) boneless leg of lamb, butterflied
Kosher or sea salt and freshly ground black pepper to taste
2 pounds potatoes, preferably Yukon Gold
2 tablespoons freshly grated Parmigiano Reggiano cheese
Directions1. Coarsely chop 20 basil leaves and set aside, reserving the unchopped leaves. In a small bowl, whisk together º cup of the olive oil, mustard, and balsamic vinegar. Stir in the chopped basil. Sprinkle the lamb with salt and pepper then rub the marinade all over. Cover loosely with plastic wrap and let sit at room temperature for 2 hours or over night. Let the lamb come to room temperature before grilling.
2. Just before serving, preheat a grill or broiler. Wash the potatoes and cut them into 1 inch pieces. Place the potatoes in a large saucepan, cover with cold water, bring to a simmer and cook until tender, about 15 minutes. Drain and return to the saucepan. On a cutting board, finely chop the remaining basil leaves with a pinch of salt, until a paste forms. Add to the cooked potatoes, with the remaining º cup olive oil and the Parmigiano cheese. Mix well. It is okay if the potatoes break down. Taste for salt and pepper.
3. When the grill or broiler is hot, use a rubber spatula to scrape the marinade off of the lamb. Grill or broil the lamb for 8 - 10 minutes per side for medium rare, basting with the remaining marinade during the last 2 minutes of cooking. Transfer the lamb to a cutting board to rest for about 10 minutes. To serve, slice the lamb against the grain and serve with the potato salad.
Joe Simone likes to grill slices of eggplant and bell pepper, brushed with olive oil and sprinkled with salt, alongside the lamb.