Roasted Red Pepper And Pesto Stuffed Leg Of Lamb
From notyourmomma 16 years ago
- 115 minutes to make
- Serves 12
This is what I cook when I want to pull out all the stops, big time anniversary celebration or one of those birthdays that end in an -0!!! (don't remind me) Not hard to do if you are friends with a good butcher. Read more The stuffing makes it special. I like this served with roasted new potatoes, dressed in olive oil and sea salt. A spinach salad dressed with toasted pine nuts, crumbled feta, and a sherry vinegar dressing cuts the richness of the meat. Grilled shrimp with faux Joe's special sauce would be my appetizer. Dessert would probably a cold tangerine mold, with Grand Marnier glaze and chocolate truffles. Yep, that's my dream birthday menu. Too bad, I 'd have to cook it. See less
Ingredients
- 3/4 cup firmly packed fresh parsley shopping list
- 1/4 cup of rosemary leaves shopping list
- 1/4 cup of firmly packed mint leaves shopping list
- 1/4 teaspoon of crushed red pepper flakes shopping list
- 4 cloves of garlic shopping list
- 2 tbsp of grated lemon rind shopping list
- 2 tablespoons of olive oil shopping list
- 1 5 lb. boneless leg of lamb shopping list
- 1 jar of fire roasted red peppers, drained and patted dry shopping list
- 2 teaspoons of lemon pepper seasoning shopping list
- 2 teaspoons of adobo seasoning shopping list
- 4 tbsp of Dijon mustard shopping list
- Fresh cracked black pepper shopping list
- sea salt shopping list
How to make it
- Heat the oven to 350 degrees.
- Using the food chopper, mince the parsley, rosemary, mint, red pepper flakes, garlic, and lemon rind. Grind til nearly a paste, add olive oil.
- Unroll the lamb (bless your butcher) cut side up on to plastic wrap covered work surface. Spread the pesto to cover the surface of the cut side of the lamb. Cover with a layer of red pepper. Sprinkle with 1/2 of the lemon pepper seasoing and 1/2 of he adobo seasoning.
- Roll up the lamb. Tie with butcher's twine every 3 inches or so.
- Mix remaining lemon pepper, and adobo into the mustard.
- Rub surface entirely with this mixture, then coat the meat with a little more fresh ground pepper and a generous rub of sea salt. You want the effect of the coarse grind salt and pepper to be almost like a crust..
- Roast on a rack in a shallow roasting pan.
- Bake at 350 degree for 60 minutes or until a meat thermometer inserted in the thickest part of the lamb leg reaches 145 degrees for medium rare. (Allow at least 15 to 20 minutes of resting time in your cook time)
- Cut the string and slice to serve.
The Rating
Reviewed by 3 people-
What a wonderful recipe! Thank you !
mystic_river1
in Bradenton loved it
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