Lamb Stuffed with Pesto and Red Pepper

Rufus' Food and Spirits Guide

A sweet and savory filling A sweet and savory filling

Here is another recipe featuring pesto and lamb. It is just so good together.

For the other go here.

Lamb Stuffed with Red Bell Pepper Pesto

  • 6-7 lb leg of lamb deboned
  • 3 tbsp pesto
  • 1 large red bell pepper halved
  • 1 lemon
  • olive oil
  • Salt/pepper

Broil pepper halves until skin blackens and blisters. Remove from heat and place in a paper bag to cool. When cool remove burnt skin and puree with olive oil until it forms a thick paste. Mix pesto, zest of lemon, and pepper puree together adding enough lemon juice to form a smooth paste. Season with salt and pepper. Open up lamb and smear pesto all over leaving 1/4″ around the edge uncovered. Roll up meat tucking in sides and tie securely with kitchen twine. Roast on a rack with 1 cup white wine in the pan at 365…

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Categories: Featured, Food Art Poetry

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