Roasted Leg of Lamb with Rosemary Pesto

I can see the point of roasting meat on a rack, but for this recipe I prefer to roast the meat on a bed of vegetables, which turns into overcooked goodness, like baba ghanoush—a salty-herbal-sweet pillowy layer of flavor. The initial high-heat searing creates a great, crispy crust on the outside, while the meat inside remains meltingly tender. If you like, you can grill the roast over hardwood, which produces a tasty and perfect special-occasion roast.