Garlic Roasted Lamb with Oregano Pesto

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Executive Chef
Aug 25, 2004
USA, Oklahoma
Oh, this sounds great! I just need to find some oregano pesto, or a recipe for it.

Garlic Roasted Lamb with Oregano Pesto
Yield: 7 Servings

2# rolled boneless leg of lamb
¼ c oregano pesto, in all
3 cloves garlic, sliced
¼ t salt
1/8 t pepper
1 head garlic

Unroll roast and trim fat. Spread 1 T oregano pesto into the folds of the roast. Re-roll roast and secure at 1” intervals with string. Make several ½” deep slits in surface of roast; stuff with garlic slices. Cut three additional ½” deep slits in surface of roast; stuff 1 T 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 the thickest portion of roast; set aside.
Remove the white papery skin of garlic, making sure not to peel or separate
the cloves. Wrap the garlic head in aluminum foil.
Bake roast and garlic at 325ºF for 45 minutes. Remove garlic from oven; set
aside. Bake roast an additional 40 minutes or until thermometer registers 150ºF (medium rare). Let roast stand 10 minutes before slicing. Separate head into cloves and serve with roast.
Allen 150 internal temp is med.You might want to try 135 to 140 for med rare.IMO
Of course everyone has different opinions regarding what constitutes doneness.
Recipe looks great.
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