Any Catholic Traditionalist worth his salt will grille a Lamb for Pascha and Holy Saturday is when he makes his Pesto (with fresh herbs from his garden) to slather on the lamb and let marinate until Sunday afternoon when he cooks it for his family and drinks the best possible cabernet he can afford along with it and to toast the Resurrection and his love for his family and friends.
Obviously, the recipe is easily adjustable according to the weight/size of the lamb to be grilled.
1/2 Cup Mint
3/4 Cup Basil
1/2 Cup Rosemary
1/2 Cup Pine Nuts
2 Tbsp Parm Reggiano
3 Lg. Garlic Cloves
3 Tbsp Fresh Lemon Juice
EVOO to the eye
Several Grinds Salt and Fresh Pepper