2 lb Rolled boneless leg of lamb
1/4 c  Oregano pesto, divided
3 cl Garlic, sliced
1/4 ts Salt
1/8 ts Pepper
1    Head garlic

Unroll roast and trim fat. Spread 1 tablespoon oregano pesto into the folds
of the roast. Reroll roast and secure at 1″ intervals with string. Make
several 1/2″ deep slits in surface of roast; stuff with garlic slices. Cut
3 additional 1/2″ deep slits in surface of roast; stuff 1 tablespoon pesto
into each slit. Spread remaining pesto over surface of roast and sprinkle
with salt and pepper. Place roast on a broiler pan amd 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 325F. for 45 minutes. Remove garlic from oven; set
aside. Bake roast an aditional 40 minutes or until thermometer registers
150 degrees (medium rare). Let roast stand 10 minutes before slicing.
Separate head into cloves and serve with roast. Makes 7 3 ounce lamb
servings.

Per serving: 205 cal., 25.5 g protein, 8.8 g (39%) fat, 5.3 g carb., .8 g
fiber, 76 mg chol., 3.1 mg iron, 178 mg sodium, 55 mg calcium.