Semi-Dried Tomato Pesto Stuffed Leg of Lamb
- 1 boneless leg of lamb (with fat cap left on)
- 1 cup semi-dried tomatoes (oil reserved)
- 1/4 cup Italian parsley
- 2 Tbsp capers, drained and rinsed
- Zest of one lemon
- Kosher salt and fresh cracked black pepper
Preheat your oven to 450°F.
In the bowl of a food processor combine the tomatoes, parsley, capers, and lemon zest. Pulse to combine. Add enough of the oil from the tomatoes to make the mixture smooth. Season to taste with salt and pepper.
Lay the lamb leg open. Spread the pesto evenly all over the inside. Roll the lamb leg back up in the direction that it naturally rolls (as if you were putting the bone back in). Tie the roast securely with butcher’s twine (See demo).
Season the roast with salt and pepper and place it in a roasting pan. Roast in the oven for 50-60 minutes or until an instant read thermometer reads 130°F. Remove, rest and slice.