To go with the Red Rice and Asparagus Salad posted yesterday…
Roasted Leg of Lamb Stuffed with Parsley Walnut Pesto
The size of the lamb leg will vary depending on how large the animal was when butchered. I’ve seen them as small as 4 pounds and as large as 8 pounds. Most of the ones that I buy are from smaller animals, come directly from the farmer and are very tender. I prefer them that way, but when purchasing from a grocery store, the options are limited.
1, 4 to 6 pound leg of lamb, bone removed
1 cup parsley walnut pesto
Freshly ground pepper
If the lamb leg is tied or wrapped in netting, remove the binding and spread the leg out on a cutting board, inside up. Spread the pesto over the inside of the roll and sprinkle with salt and pepper. Re-roll and re-tie or –wrap and sprinkle the outside with salt and pepper also. Place on a plate or a roasting pan in the refrigerator for at least 8 hours or overnight.
Preheat oven to 450 degrees. Roast for 30 minutes and then reduce heat to 350 degrees. Roast for another 1 hour plus or until an internal read thermometer registers 130 to 135 for medium rare. Rest for at least 20 to 30 minutes before slicing thinly.
Serves 6 to 8 generously
Parsley and Walnut Pesto
1 packed cup parsley leaves
2 tablespoons chopped walnuts
2 tablespoons Parmesan cheese
1/4 cup extra virgin olive oil
1 clove garlic
1/8 teaspoon freshly ground black pepper
Combine all ingredients in a food processor and pulse until the leaves are finely blended.
Makes 1 cup