1 pound leg of lamb, bone and fat removed, cut into 4 (1-inch-thick) slices
Kosher salt and freshly ground pepper to taste
16 fresh basil leaves
2/3 cup all natural herbed pepper cheese, such as Boursin
¼ cup finely chopped pistachio nuts
½ cup Newman's Own® Lemon Pepper Marinade
¼ pound pancetta, cut into 1/4-inch dice
1 ½ tsp olive oil
1 cup pea shoot leaves, soaked in ice water for 10 mins
2 tsp Newman's Own® Lemon Pepper Marinade
1 Tbsp of finely minced red onion
Preheat oven to broil. Flatten the lamb slices between two sheets of plastic wrap until they are 1/4-inch-thick; season top side with salt and pepper to taste. Arrange 4 basil leaves evenly over each seasoned side of the lamb.
Combine pepper cheese and chopped pistachios in a small bowl; spread evenly over the basil leaves. Carefully roll up each slice of lamb and secure with toothpicks or kitchen string. Place lamb rolls and 1/2 cup lemon pepper marinade in bowl, turning occasionally, 20 minutes.
Meanwhile, sauté pancetta in a skillet over moderately high heat, stirring until browned, about 5 minutes; drain on paper towels. Drain and dry pea shoot leaves, transfer to a small bowl. Toss with lemon pepper marinade, red onion and salt and pepper to taste. Mix in diced pancetta.
Remove lamb rolls from the marinade (discard marinade); season all sides with salt and pepper. Place on oiled rack on a medium broiler pan and cook 4 inches from the heat source of a preheated broiler for 6-7 minutes or until desired doneness, turning with tongs as necessary to cook evenly.
To serve, remove toothpicks or kitchen string; cut each into slices and arrange on plates. Garnish each with about 1/4 cup of the pea shoot and pancetta salad. (Lamb can be served warm, at room temperature, or prepared a day ahead and served chilled.)