Mint Pesto: Combine the mint, bread crumbs, pignoli nuts, garlic, olive oil, salt and pepper in food processor. Process with several on/off turns until finely chopped. Place lamb, fat side down on a work surface; spread the mint pesto over meat. Roll the lamb starting from the short end and tie securely with kitchen string. Place lamb into a large roasting pan; bring to room temperature before roasting. Preheat oven to 450 degrees F, roast 30 minutes; reduce heat to 350 degrees F and continue roasting for about 50 minutes or until a meat thermometer inserted in the thickest part registers 150 degrees F for medium rare. Remove lamb to a warmed serving platter and let rest for 10 minutes before slicing. While the lamb rests, place the roasting pan over medium high heat; add the wine and chicken broth and boil, scraping up any brown bits. Reduce to 2 cups. Degrease and serve with sliced lamb. Serves 8 - 12.
Note: If you would like a slightly thicker sauce, combine 2 - 3 tablespoon corn starch in water to form a "slurry". Slowly add to gravy; simmer for 2 to 3 minutes.
*Have your butcher butterfly the lamb for you or do it yourself. To butterfly a boneless leg of lamb; lay the boned lamb on a work surface, fat side down. Make lengthwise cuts about 1 inch deep in the thicker parts of the meat, taking care not to cut all the way through and open them like a book. The butterflied leg should be approximately the same thickness- 2 to 2 1/2 inches-all over. This insures even cooking.
Per Serving (a serving is 6 ounces) 376 Calories (kcal); 26g Fat (10g Sat, 11g Mono, 3g Poly); 26 g Protein; 4g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 325mg Sodium. Food Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 3 Fat.