Grilled Garlic- and Mint Pesto–Stuffed Leg of Lamb

Ingredients

• 2 heads of garlic
• 1 tablespoon olive oil
• 1/2 boneless and butterflied leg of lamb, about 2 1/2lbs
• 3/4 cup mint pesto, plus more for serving
• Kosher salt and freshly ground black pepper
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Heat the oven to 400 degrees F. Slice away the top quarters of the garlic heads, then set the garlic, cut sides facing down, in the middle of a piece of aluminum foil and drizzle with the olive oil. Close the foil into a packet and put it right on the oven rack. Roast until the cloves are deeply tender and browned, 45-60 minutes. Take the packet out of the oven, cool it for 10 minutes, then press the cloves from their skins into a small bowl and use a fork to mash them into a paste.
2. Open the leg of lamb on a large cutting board with the fat side underneath. Sprinkle the meat well with salt and pepper. Smear the roasted garlic paste across the exposed surface, then spread the mint pesto over the garlic. Roll the lamb back up and tie it firmly with butcher twine about every inch. Season the outside well with salt and pepper.
3. Light one chimney full of charcoal. Once the coals are burning and coated in gray ash, dump them onto one side of the charcoal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Scrub and oil the grate. Place the lamb over the hot side and sear until browned all around, about 4 minutes per side. Slide it to the cooler side of the grill, cover, and cook until an instant read thermometer placed in the thickest section reads 130 degrees F. Move the lamb to a cutting board and rest it for 15 minutes. Slice and serve right away.