Leg of Lamb and Mint Pesto

April 17, 2019
Created by Harmons
2 hours 25 minutes-3 hours 10 minutes
Serves 10-12
  • Pesto
  • 1/4 cup slivered almonds
  • 2 cups packed fresh mint leaves, rinsed and dried
  • 1 cup fresh flat-leaf parsley, stems removed
  • 3 cloves garlic
  • 1/2 lemon, zested and juiced
  • 1/3 cup olive oil
  • 1/4 cup crumbled feta cheese
  • Salt and freshly ground pepper
  • Lamb
  • 2 heads garlic
  • 2 Tbsp olive oil
  • 1/2 boneless, butterflied leg of lamb (about 2 1/2 lb)
  • 3/4 cup Mint Pesto, plus more for serving
  • Salt and freshly ground pepper

To make the pesto, in a small frying pan over medium heat, toast almonds until fragrant and lightly browned, about 4 minutes. Transfer to food processor fitted with the blade attachment.

Add in mint, garlic, and lemon zest and pulse until everything is finely chopped, scraping down sides of bowl as necessary. With food processor running, pour oil through feed tube in a slow, steady stream. Process until smooth. Add in feta and lemon juice; pulse to combine. Season with salt and pepper.

Preheat oven to 400°. Cut top quarters off of heads of garlic. Place garlic bulbs, cut side down in center of a sheet of aluminum foil and drizzle with olive oil. Turn over. 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 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 3/4 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.

Preheat oven to 350° and cook lamb for 1 1/2 – 2 hours until it reaches an internal temperature of 128°.