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:
- Pre-heat oven to 350 F.
- 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.
- Add pesto, smearing it evenly all over the area you just seasoned.
- Add kale pieces to the top of the pesto.
- Carefully roll up you lamb, fairly tightly. Tie up lamb roll with twine. (I use hemp).
- Dust with remaining seasonings.
- 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).
Loving all your kale recipes and your lamb was well used for your special occasion.
🙂 Mandy
Thank you Mandy! 🙂 I don’t think I could ever get tired of greens… especially Kale!
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.
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 🙂
I adore lamb and this is a wonderful way to cook it. I am seriously impressed that you butterflied it!
Thank you thank you! I was impressed too that I didn’t mess it up 😉 hahah
That looks great – especially where you’ve sliced it and you can see the stuffing 😉
Thank you 🙂 I like that “pinwheel” look too!
Wow!
🙂
All it took was the title and I wanted to eat this (it was the roast lamb and pesto).
🙂 hahaha 🙂
mmmm….. sounds yummy!
Thanks! It sure was 🙂 thanks for stopping by!
I just love lamb.. but again paired with kale is just something I never thought of. The flavors must be out of this world with this dish 🙂
Thanks, it was a great
Combo 🙂
looks fabulous and very gourmet 🙂
Thank you thank you! 🙂
This is too cool and funny. I made a pesto stuffed leg of lamb on Sunday! It’s such a cool way to make this. Your lamb and the whole meal look great.
Great minds/chefs cook a like 😉 Thanks so much! I really loved how this turned out as well, I hope to see your recipe soon 🙂
what a lovely special occasion meal! and it is good to celebrate life 🙂
Thanks Tandy! You are so right, it’s great to celebrate life! 🙂
I’ve never stuffed lamb with pesto before, but it can’t be a bad thing. Great treat for the man of the house. 🙂
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! 🙂
Thank you so much! I guess we were both in the mood for lamb! 🙂 The side dishes I could eat by themselves as well 🙂
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 🙂
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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!
A great-sounding and innovative recipe! I love lamb but it does usually only get served for special occasions. Sigh.