Serves: 10
Total Calories: 869

6 to 7 pounds leg of lamb
6 to 7 cloves garlic, slivered
1/4 cup olive oil
sea salt and freshly ground pepper

MINT PESTO:
3 cloves garlic, unpeeled
1/4 cup pine nuts
2 1/2 cups coarsely chopped fresh mint leaves
3/4 cup olive oil
1/2 cup crumbled feta cheese

Preheat the oven to 400°F.

Using a sharp knife, make incisions in the lamb and insert a sliver of garlic in each one. Rub the lamb with the olive oil, then sprinkle with the salt and pepper.

Place the lamb in a roasting pan. Roast for 1 1/2 to 1 3/4 hours (about 15 minutes per pound) for medium-rare, or until an instant-read thermometer inserted in thickest part of the roast and not touching bone registers 124°F.

While the lamb is roasting, prepare the mint pesto: In a pie pan, roast the garlic cloves in the oven for 15 minutes, or until soft and slightly golden. In another pie pan, toast the pine nuts in the oven for 7 to 10 minutes, or until golden.

In a blender or food processor, combine the mint, roasted garlic, olive oil, toasted pine nuts, and feta cheese. Process until smooth and creamy.

Transfer the lamb to a cutting board and let rest for about 15 minutes.

Cut the lamb into slices and serve with a large spoonful of the mint pesto on the side.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 869
Calories from Fat: 554

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