Basil-Crusted Leg Of Lamb With Lemon Vinaigrette

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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

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