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.

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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. That’s some good looking lamb!

  2. I know that was good!

  3. safifer says:

    My mouth is watering just from the picture!

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

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