Roasted Leg of Lamb Stuffed with Pesto and Kale

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!