Garlic-Roasted Lamb With Oregano Pesto

1. 1

   Unroll roast, and trim fat. Spread 1 tablespoon Oregano Pesto into the folds of the roast. Reroll roast, and secure at 1-inch intervals with heavy string. Make several 1/2-inch-deep slits in surface of roast; stuff garlic slices into slits. Cut 3 additional 1/2-inch-deep slits in surface of roast; stuff 1 teaspoon 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 thickest portion of roast; set aside.

2. 2

   Remove the white papery skin of garlic, making sure not to peel or separate the cloves. Wrap the garlic head in aluminum foil.

3. 3

   Bake roast and garlic at 325u00b0 for 45 minutes. Remove garlic from oven; set aside. Bake roast an additional 40 minutes or until thermometer registers 150u00b0 (medium-rare). Let roast stand 10 minutes before slicing. Separate garlic head into cloves, and serve with roast.

* Per serving · 4 servings · Values may vary.

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