Recipe

Roasted Red Pepper And Pesto Stuffed Leg Of Lamb Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years, 1 month ago 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. The stuffing makes it special. I li... More Prep:25m Cook:115m Servings:12	Notyourmomm
	bigtime company dish extravagant special delicious

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Ingredients

3/4 cup firmly packed fresh parsley

1/4 cup of rosemary leaves

1/4 cup of firmly packed mint leaves

1/4 teaspoon of crushed red pepper flakes

4 cloves of garlic

2 tbsp of grated lemon rind

2 tablespoons of olive oil

1 5 lb. boneless leg of lamb

1 jar of fire roasted red peppers, drained and patted dry

2 teaspoons of lemon pepper seasoning

2 teaspoons of adobo seasoning

4 tbsp of dijon mustard

Fresh cracked black pepper

Sea salt

Directions

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.

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