Lamb Stuffed with Pesto and Red Pepper

A sweet and savory filling

A sweet and savory filling

Here is another recipe featuring pesto and lamb. It is just so good together.

For the other go here.

Lamb Stuffed with Red Bell Pepper Pesto

  • 6-7 lb leg of lamb deboned
  • 3 tbsp pesto
  • 1 large red bell pepper halved
  • 1 lemon
  • olive oil
  • Salt/pepper

Broil pepper halves until skin blackens and blisters. Remove from heat and place in a paper bag to cool. When cool remove burnt skin and puree with olive oil until it forms a thick paste. Mix pesto, zest of lemon, and pepper puree together adding enough lemon juice to form a smooth paste. Season with salt and pepper. Open up lamb and smear pesto all over leaving 1/4″ around the edge uncovered. Roll up meat tucking in sides and tie securely with kitchen twine. Roast on a rack with 1 cup white wine in the pan at 365 degrees until 130 degrees. Remove meat and let rest 20 minutes before slicing. A pan gravy can be made from the meat juices or not. If so make a simple roux, strain juices reserving some fat and about two cups liquid. Add to roux and simmer until slightly thick.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Lamb, Recipes and tagged , , . Bookmark the permalink.

5 Responses to Lamb Stuffed with Pesto and Red Pepper

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. That’s some good looking lamb!

  3. I know that was good!

  4. safifer says:

    My mouth is watering just from the picture!

  5. Wow Delectable. Lamb and pesto together, yummy.

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