Stuffed Leg of Lamb

Toss the mint jelly

Roast lamb creates such a wonderful aroma that it should be turned into a scent for air fresheners.

Butterfly the bone out of the lamb leg and then cut the meat open as evenly as possible to make a somewhat flat layer. Or buy a lamb leg already deboned.

Leg of Lamb Stuffed with Pesto and Spinach

• 5-7 lb leg of lamb
• 2-3 tbsp fresh pesto
• 1 lb spinach
• 2 slices thick bacon diced fine
• 1 cup red onion diced fine
• 1/2 cup dry white wine
• 3 tbsp grated Romano
• 2 tbsp chopped fresh rosemary
• Salt/pepper

Season each side of butterflied lamb with salt, pepper and rosemary. In a frying pan cook bacon until browned and fat is rendered. Add onion and cook until translucent. Add spinach and cook until it wilts. Add wine, deglaze pan and cook until all liquid is gone. Set spinach aside to cool. Spread pesto over the inside of lamb, then with spinach mixture, then top with grated Romano. Roll leg together and tie up tightly. Place in a rack in a roasting pan with some water in the bottom and cook in a 360 degree oven, basting every 30 minutes until done, about 1 1/2-2 hours. Slice and serve.

A “Great Minds Think Alike” Note: One of our favorite bloggers, Zestybeandog, posted a similar recipe right after we made this. Her version uses kale and looks great. But she’s also on a pizza tear lately that’s worth checking out too. She’s posting a new pizza recipe every week, a goal we definitely support here at the Rufus Guide.