3/4 cup pine nuts (4 ounces)
2 cups packed basil leaves, plus 2 tablespoons chopped basil
2/3 cup plus 1 tablespoon extra-virgin olive oil—1/3 cup warmed
3 slices of packaged white bread, toasted and torn into pieces
2 garlic cloves, crushed
1 tablespoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Cayenne pepper
One 5-pound trimmed and butterflied boneless leg of lamb
3 tablespoons unsalted butter
2 thyme sprigs
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard