Grilled Garlic and Mint Pesto Stuffed Leg of Lamb

Grilled Garlic and Mint Pesto Stuffed Leg of Lamb
Grilled Garlic and Mint Pesto Stuffed Leg of Lamb

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    heads of garlic

  • 1

    tablespoon olive oil

  • 1/2

    boneless and butterflied leg of lamb, about 2 1/2lbs

  • 3/4

    cup mint pesto, plus more for serving

  • Kosher salt and freshly ground black pepper

  • .

  • Mint Pesto

  • 1/4

    cup slivered almonds

  • 2

    cups packed fresh mint leaves, rinsed and dried

  • 3

    medium garlic cloves

  • 1

    tablespoon lemon juice and 1/2 teaspoon lemon zest from 1 lemon

  • 1/3

    cup extra-virgin olive oil

  • 1/4

    cup crumbled feta cheese

  • Kosher salt and freshly ground black pepper

Directions

Mint pesto Place almonds in a small skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer to food processor fitted with steel blade. Add in mint garlic and lemon zest into food process. Pulse until everything is finely chopped, about 5 1-second pulses, scraping down sides of bowl as necessary. With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary. Add in feta and lemon juice; pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months. For lamb Preheat oven to 400°F. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, 45-60 minutes. Remove from oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl and mash into a paste with a fork. Lay leg of lamb open on a large cutting board, fat side down. Season meat generously with salt and pepper. Spread roasted garlic paste over exposed meat. Spread mint pesto on top of garlic. Roll lamb closed and tie securely with butcher twine about every inch. Season outside of lamb generously with salt and pepper. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Sear lamb on hot side of grill until browned all over, about 4 minutes per side. Move to cool side of grill, cover, and let cook until meat registers 130°F on an instant read thermometer inserted into thickest part of lamb. Transfer to a cutting board and let rest for 15 minutes. Slice and serve immediately.

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