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In a fresh approach to pesto sauce, mint
and parsley replaces the traditional basil.
Crusted Lamb with
- 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 tablespoons lemon juice
- Dash freshly ground pepper
- 1 (6 to 7 pounds) leg of lamb, trimmed
of fat, boned, and butterflied
- 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.
- Cut remaining garlic clove into thin slivers.
Cut small slashes in surface of lamb and insert garlic slivers.
Spread boned side of meat with about two-thirds of the mint pesto.
Roll meat to enclose filling; tie snugly every 1 1/2-inches with
cotton string. Spread remaining mint pesto over meat.
- Prepare barbecue for indirect grilling:
Ignite about 50 charcoal briquets in a barbecue with a lid. When
the coals are covered with gray ash (after 30 to 40 minutes),
push an equal number to opposite sides of the grate or arrange
them around the grate's perimeter. Evenly distribute 5 or 6 briquets
on the coals, then set a foil drip pan on the grate between the
coals. Place grill 4 to 6-inches above the coals.
- Set meat on lightly greased grill above
drip pan. Cover barbecue and adjust vents as needed to maintain
an even heat.
- Cook until a meat thermometer inserted
in thickest part of meat registers 135°F to 140°F (60°C)
for rare, about 1 1/2 hours.
- To serve, cut meat across the grain into
thin slices; discard strings.
Makes 8 to 10 servings.