Yield
7 servings (serving size: 3 ounces lamb)

How to Make It

Step 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.

Step 2

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

Step 3

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° (medium-rare). Let roast stand 10 minutes before slicing. Separate garlic head into cloves, and serve with roast.

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