<h1 class="pgc-h-arrow-right" data-track="1" > Roasted garlic and mint pesto – stuffed leg of lamb recipe</h1>
<h1 class="pgc-h-arrow-right" data-track="2" > roast lamb is grossly underrated. This recipe produces leg of lamb, blending the complementary flavors of rich garlic and mild mint, and is perfectly worth your vacation. </h1>
The strong but rather smooth taste of the leg of lamb is in the front and in the middle, which is exactly what I like.
Each bite comes with caramel roasted garlic, while the mild mint pesto adds a touch of freshness and saltiness, making it a festive roast worthwhile.
Roasted garlic and mint pesto stuffed leg of lamb
<h1 class="pgc-h-arrow-right" data-track="24" > ingredient recipes</h1>
2 heads of garlic
1 tablespoon olive oil
1/2 boneless leg of lamb, about 21/2 lbs
3/4 cup mint pesto, plus more serving
Kosher salt and freshly ground black pepper
Type of fire: Two-zone indirect
Bbq calories: medium to high
method
Preheat oven to 400°F. Cut a quarter from the head of the garlic. Place the garlic cloves, face down, in the center of a sheet of aluminum foil and drizzle with olive oil. Seal the foil and place directly on the oven rack. Cook until the cloves are brown and very soft, 45-60 minutes. Remove from the oven, cool for 10 minutes, then squeeze the cloves out of the skin into a small bowl and mash a paste with a fork.
Spread the leg of lamb on a large chopping board with the fat side facing down. Season thoroughly with salt and pepper. Spread the roasted garlic sauce over the bare meat. Coat the garlic with mint pesto sauce. Roll up the lamb and tie it firmly with butcher's hemp rope for each inch. Season well on the outside of the lamb with salt and pepper.
Light a chimney filled with charcoal. When all the charcoal is lit and covered with ashes, the coal is poured out and arranged on one side of the charcoal grate. Place the cooking grate in place, cover the grill and preheat for 5 minutes. Clean the grill and grease. Place the lamb on the hot side of the grill until the whole is browned, about 4 minutes on each side. Move to the cooler side of the grill, close the lid and cook until the meat shows 130°F on the instant reading thermometer inserted into the thickest part of the lamb. Transfer to a cutting board and let stand for 15 min. Slice and consume immediately.