Garlic Roasted Lamb with Oregano Pesto
2 lb Rolled boneless leg of lamb
1/4 c Oregano pesto; divided
3 Cloves garlic; sliced
1/4 ts Salt
1/8 ts Pepper
1 Head garlic
Unroll roast and trim fat. Spread 1 tablespoon
oregano pesto into the folds of the roast. Reroll
roast and secure at 1" intervals with string. Make
several 1/2" deep slits in surface of roast; stuff
with garlic slices. Cut 3 additional 1/2" deep
slits in surface of roast; stuff 1 tablespoon
pesto into each slit. Spread remaining pesto over
surface of roast and sprinkle with salt and
pepper. Place roast on a broiler pan amd insert
meat thermometer into the thickest portion of
roast; set aside.
Remove the white papery skin of garlic, making
sure not to peel or separate the cloves. Wrap the
garlic head in aluminum foil.
Bake roast and garlic at 325°. for 45 minutes.
Remove garlic from oven; set aside. Bake roast an
aditional 40 minutes or until thermometer
registers 150°. degrees (medium rare). Let roast
stand 10 minutes before slicing. Separate head
into cloves and serve with roast.
Makes 7 3 ounce lamb servings.
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