Pesto and Pepper-Stuffed Leg of Lamb

Serve your family this baked lamb combined with pesto sauce and flavored by lemon-pepper seasoning – perfect if you love Italian cuisine. MORE+ LESS-

By Pillsbury Kitchens

September 1, 2010

Pesto

3/4

cup firmly packed fresh parsley

1/4

cup fresh rosemary leaves

1/4

cup fresh mint leaves

garlic cloves

tablespoons olive oil

(5-lb.) rolled boneless leg of lamb

(7.5-oz.) jar roasted red bell peppers, well drained

teaspoons lemon-pepper seasoning

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1

Heat oven to 350°F. In food processor bowl with metal blade, combine all pesto ingredients; process until smooth.
2

Unroll lamb, cut side up, onto work surface. Spread pesto over lamb. Place roasted peppers over pesto. Roll up lamb. Tie with kitchen string or secure edges with metal skewers. Rub surface with lemon-pepper seasoning. Place on rack in shallow roasting pan.
3

Bake at 350°F. for 60 to 75 minutes or until meat thermometer inserted in center registers 145°F. for medium-rare. Remove string from lamb; cut into slices.

Do-Ahead You have lots of options for getting a head start on making this dish. You can mix the pesto and refrigerate it overnight, and the roast can be stuffed, tied, covered and refrigerated for up to three hours. You can also skip making the pesto altogether and buy purchased pesto instead.