Lamb: Oregano Pesto Garlic Roasted Lamb

posted by Mai 04-08-103 7:52 AM

Oregano Pesto Garlic Roasted Lamb

2 lb Rolled boneless leg of lamb
1/4 c Oregano pesto; divided
3 Cloves garlic; sliced
1/4 tsp Salt
1/8 tsp Pepper
1 Head garlic


Unroll roast and trim fat. Spread 1 tablespoon oregano pesto into the folds of the roast. Re-roll 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 and 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 additional 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.

Oregano Pesto:
2 1/2 c Torn spinach
2 c Fresh oregano leaves
1 c Fresh flat leaf parsley leaves
2 tbl Grated fresh Parmesan cheese
2 tbl Pistachios
4 tsp Lemon juice
1/4 tsp Salt
2 large Cloves garlic
3 tbl Extra virgin olive oil


Process all ingredients except oil in food processor until smooth. With processor on, slowly pour oil through food chute; process until well blended. Spoon into a zip-loc bag, store in refrigerator.

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