BBQ – LAMB STUFFED WITH A WILD GARLIC PESTO
FOR THE WILD GARLIC PESTO
100g wild garlic
50g Parmesan grated
50g hazelnuts, skinned and toasted
olive oil
lemon juice, to taste
salt and pepper
METHOD
To butterfly the lamb leg, lay it skin-side down on a board and cut halfway through the centre of the leg to where the bone was. Open the meat out and cut incisions into each side of the leg to open it out further until you have a thick, even slab of meat.
Meanwhile, make the wild garlic pesto. Put the garlic leaves, nuts and parmesan in a blender and turn on to maximum speed. Add the lemon juice and then slowly pour in the olive oil. You may need to scrape down the sides and re-blend to ensure it’s quite smooth. Season to taste with salt, and pepper and set aside.
Lay the lamb leg, skin-side up, in a tray or dish. Using a very sharp knife, lightly score the skin in a criss-cross fashion – this will help the marinade/pesto to penetrate. Massage the garlic pesto into the meat, then wrap thoroughly in tin foil and transfer to the fridge. Leave for at least three hours, or overnight.
Remove the lamb from the fridge 20 minutes before cooking, to let it come to room temperature.
When the BBQ is ready to cook ... move the hot coals to one side. Place the lamb leg, away from the hot coals. Place the lid on the Webber and leave for one hour.
Unwrap the leg of lamb and then move the meat directly over the main heat of the coals. Baste with additional pesto, if required. BBQ carefully, turning frequently, for the next 20-30 mins until the lamb is cooked as you desire!
Check the internal temperature of the meat – it should be around 65°C for pink. Remove the lamb to a plate or platter and leave to rest in a warm spot for 20 minutes. Cut the meat into chunks and serve with any remaining pesto and any resting juices.
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