Ingredients

For the pesto:

1 cup packed fresh basil leaves
1 cup packed fresh mint leaves
1/4 cup shelled, toasted pistachios (optional)
2 cup garlic cloves, smashed

2 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

For the lamb:

1 cup packed fresh basil leaves
1 cup packed fresh mint leaves
1/4 cup shelled, toasted pistachios (optional)
2 cup garlic cloves, smashed
2 tablespoon fresh lemon juice

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup fresh parsley leaves, finely chopped
1 cup chopped fresh chives

Preparation

Baking Directions:

To make the pesto, place the basil, mint, pistachios (if using), garlic, lemon juice, salt and pepper in the bowl of a food processor and process until roughly combined, about 30 seconds.

With the machine running, drizzle in the olive oil.

Refrigerate in an airtight container until serving.

For the lamb, season the lamb loins with salt and pepper.

Mix the herbs together in a small bowl and then turn half of the mixture out onto your work surface, spreading them out into a side strip that is about the length of the lamb.

Roll the lamb in the herbs to evenly coat the surface and then tightly wrap the loin in plastic wrap.

Tightly twist the ends of the plastic to seal the loin.

Repeat with the other lamb loin.

Place both loins on a rimmed baking sheet and in the freezer for at least 8 hours, until frozen.

Heat the oven to 350 degrees.

Remove the lamb from the freezer and unwrap.

Heat a grill pan over medium-high heat and grill the lamb on all sides until it has grill marks, about 4 minutes total.

Place the loin on a rimmed baking sheet and repeat with the other lamb loin.

Roast the lamb in the oven until it's 135 degrees, 15 to 18 minutes.

Rest the lamb for 4 minutes before slicing it into 1/2-inch-thick rounds (about 10 to 12 slices per loin).

Remove from the oven put on lollipop stick or wooden skewer.

Serve immediately.