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
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.