Spring Pesto-Stuffed Leg of Lamb

Apr 10

This is springtime wrapped in a roast—buttery lamb stuffed with a bright, nutty, salty-sweet pesto made from pistachios, peas, and feta. The lamb gets rolled up, tied, roasted to perfection, and sliced into beautiful spirals of tender meat and herby goodness.

Spring Pesto-Stuffed Leg of Lamb

Servings: 6–8

Prep Time: 25 minutes

Cook Time: ~1 hour 30 minutes

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The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.

Ingredients:

For the Lamb:
- 1 boneless leg of lamb (3–4 lbs), butterflied and pounded to an even thickness
- Kosher salt & freshly ground black pepper
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
For the Pesto:
- 1/2 cup pistachios, toasted
- 3/4 cup peas (fresh or thawed frozen)
- 1/2 cup crumbled feta
- 1 garlic clove, grated
- Zest of 1 lemon + 1 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 cup fresh mint & parsley
- 1/2 tsp red pepper flakes (optional)

Instructions:

Make the Pesto:
In a food processor, blend pistachios, peas, feta, garlic, lemon zest and juice, olive oil, mint, parsley, and red pepper flakes until a chunky paste forms. Season with salt and pepper to taste.
Prep the Lamb:
Lay lamb flat and season both sides with salt, pepper, coriander, and cumin. Spread Dijon mustard evenly over the surface, then spread pesto on top, leaving a 1-inch border around the edges.
Roll and Tie:
Roll the lamb tightly like a jelly roll, starting from the shorter end. Tie securely with butcher's twine at 1-inch intervals.
Roast:
Preheat oven to 425°F. In an ovenproof skillet or roasting pan, heat olive oil over medium-high. Sear lamb on all sides until deeply golden brown (about 3–4 minutes per side). Transfer to oven and roast for 1 hour 15 minutes to 2 hours, until internal temperature reaches 130–135°F for medium-rare. Let rest 15–20 minutes before slicing.
Serve:
Slice into thick rounds to reveal the pesto swirl. Drizzle with olive oil and garnish with mint and pistachios.

The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.