In the bowl of a food processor pulse the pine nuts, garlic, mint, parsley, basil,and olive oil until the mixture has a fine consistency.

Spread out the leg of lamb on a flat surface and cover with plastic wrap. Pound the lamb a bit with a mallet to flatten it out and make it even. Season with salt and pepper.

Spread the mint-basil pesto in a thin layer over the lamb and roll the lamb jellyroll style into a tight log. Secure with butcher’s twine every 2 inches.

Place the lamb in a roasting pan and cook for about 1 hour, until the lamb reaches an internal temperature of about 120 degrees. Let rest for about 15 minutes before slicing.