By: Summer eats
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Ingredients
Serves Tool
Serves To:USMetric| 2 | Cup(c) | fresh mint leaves, lightly packed | |
| 1/2 | Cup(c) | parsley, chopped and lightly packed | |
| 3 | Clove(clv) | large garlic, peeled and halved | |
| 1/4 | Cup(c) | olive oil | |
| 1/3 | Cup(c) | neufchatel or cream cheese | |
| 1/4 | Cup(c) | pine nuts or walnut pieces | |
| 1 1/2 | Tablespoon(T) | lemon juice | |
| 1/8 | Tablespoon(T) | pepper | |
| 6 1/2 | Pound(lb) | leg of lamb, trimmed of fat, boned and butterflied |
Preparation
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 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. 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 for rare, about 1 1/2 hours). To serve, cut meat across the grain into thin slices. Discard strings.