Grilled Mint Pesto Lamb
The classic combination of mint and lamb with a new twist.
INGREDIENTS:
2 cups lightly packed fresh mint leaves
1/2 cup lightly packed chopped parsley
3 large garlic cloves, peeled and halved
1/4 cup olive oil
1/3 cup cream cheese
1/4 cup pine nuts or walnut pieces
1 1/2 tbs lemon juice
1 dash freshly ground pepper
6 lbs leg of lamb, trimmed of fat, boned, and butterflied
DIRECTIONS:
1. In a food processor or blender, combine mint, parsley, 2 cloves of the garlic, oil, cheese, pine nuts, lemon juice, and pepper. Whirl to make a coarse paste, scraping down sides of the container often.
2. Cut remaining garlic clove into thin slivers. Cut small slashes in surface of lamb and insert garlic slivers. 3. Spread boned side of meat with about two-thirds of the mint pesto.
4. Roll meat to enclose filling, tying snugly every 1 1/2-inches with cotton string.
5. Spread remaining mint pesto over meat.
6. Set meat on lightly greased grill. Cover and cook until a meat thermometer inserted in thickest part of meat registers at least 140, about 1 1/2 hours.
Prep: 20 minutes
Cook: 90 minutes
Serves: 8