Roasted Leg of Lamb Stuffed with Pesto and Kale

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Last night I decided I’d make Evan a “special” dinner for a special occasion (all meals are special when you make them with love). He did so well as work this past year I decided we’d celebrate him last night by breaking out some leg of lamb (one of his favs) we had frozen left over from Christmas. I was saving it for a special occasion and this was one of those for sure :) I even did the dishes afterward…

I served this with a wonderful Rutabaga Au Gratan and Roasted Brussel Sprouts :)

Prep Time: 10 min

Cook Time: 50-70 min depending on how many lbs your leg is.

Serves: 3-4

Ingredients:

  • 2lbs Boneless leg of lamb, butterflied long ways.
  • 1.5 C. Kale, stem removed
  • 3 TBS. Pesto, homemade or from a jar
  • 8 Pink peppercorns
  • 1 tsp. Sea salt
  • 1/2 tsp Black pepper
  • 1/4 tsp. Granulated garlic
  • Hemp or twine

Instructions:

  1. Pre-heat oven to 350 F.
  2. Lay out lamb flat it should be thin from butterflying, (I wish I’d taken a pic of this but my hands were lamby). Season with salt, black pepper, garlic, and pink pepper, saving a little bit for after you have rolled it up.
  3. Add pesto, smearing it evenly all over the area you just seasoned.
  4. Add kale pieces to the top of the pesto.
  5. Carefully roll up you lamb, fairly tightly. Tie up lamb roll with twine. (I use hemp).
  6. Dust with remaining seasonings.
  7. Bake for 60-70 min or until internal temp reads 140 F (this will result in medium rare meat, cook longer if desired but not too long).

Enjoy and Cheers!

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32 responses »

  1. I’m quite excited about this recipe, and it is well timed. I am cooking lamb for Easter, and hadn’t thought of a boneless rolled roast. This sounds just wonderful. I would need a much larger one for a small crowd, but I could still follow your lead with the kale and pesto! Lamb for our carnivores, and something else yet to be selected for our vegetarians! My family meals are rarely cohesive! My kitchen will sure smell good! Thanks, Jen. Debra

    • Thanks Debra! It would be a wonderful thing to cook for Easter, in fact I may do it again then as well. This was approximately a quarter of a boneless leg so I’d advise on going for about 6-8 lbs for a crowd. You will have sides as well so that helps. The kale and pesto was something I’d never done and it was quite nice. I’ve been on a mission to try new things lately and this was one of them :) Cheers and if you do end up making it for Easter drop me a line and let me know how you liked it.

  2. This really does sound delicious, especially the addition of kale to the stuffing. Now I need to invite some friends over so that I can try your recipe.
    Unless you’ve help manning the camera, taking pics of the butterfly process, although a noble concept, just isn’t practical. I took pictures of a butterflied pork roast and I think I can still smell the herbs on my camera!

    • Thanks John, it was a pleasant surprise, as this was my first time making it. I really loved how the kale flavor penetrated the meat! Very tasty!

      Process pictures usually only tend to happen when I have my trusty camera assistant (aka my husband) around :) I’ve gotten so much “food related” matter on my old camera I’m trying to be nice to my new one :)

  3. What an amazing, tasty & lovely stuffed lamb! I love your pesto & kale filling: so apart too! :)

    I must make this recipe soon! I also love your side dishes a lot! :)

  4. I love lamb – I don’t eat it nearly as much as I’d like. I finally found a place selling the big frozen legs so I can give it a try. Nice to see some recipes for it – thanks for the idea :)

  5. Pingback: Stuffed Leg of Lamb | Rufus' Food and Spirits Guide

  6. This is gorgeous! I think I will make this for Sunday dinner this week. I rarely use lamb and love reminders like this about how great it is. Do you think a little goat cheese mixed in with the pesto would be alright for how long it has to cook?

    • Thank you so much! I think adding goat cheese would be a great touch I think the pesto will keep the goat cheese moist as well as the lamb juices. Let me know how it turns out! Cheers!

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