Pesto Parmesan Stuffed Boneless Leg of Lamb Roast
A showstopping boneless leg of lamb butterflied and rolled with aromatic pesto and sharp Parmesan cheese. The herb-filled filling creates beautiful spiral patterns when sliced, while the meat stays tender and juicy. Perfect for special occasions, holidays, or when you want to impress dinner guests. This technique transforms an intimidating cut into an elegant centerpiece that's surprisingly manageable for home cooks.
Ingredients
- 5 pounds leg of lamb, bonelesspork loin1:1budget-friendly
different flavor profile
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, coarse ground
- ½ cup pesto
- ¼ cup parmesan cheese, shredded
Instructions
- 1
Preheat oven to 325 degrees
- 2
Unroll lamb and slice anywhere needed just as deep as required to make the lamb lay flat
- 3
Rub lamb on both sides with olive oil
- 4
Season with salt and pepper on both sides
- 5
Lay in pan with inside of lamb leg facing up and make rows of pesto in natural folds of lamb
- 6
Sprinkle with Parmesan cheese
- 7
Roll lamb back up tightly and tie with kitchen twine
- 8
Place onto rack in pan and roast tented with foil
- 9
Remove foil and cook for 20 minutes then start checking for doneness with thermometer
- 10
Let rest before serving
Tips
Use a sharp knife to butterfly the lamb evenly, making shallow cuts to avoid puncturing through the meat completely.
Tie the roast at 2-inch intervals with kitchen twine to ensure even cooking and maintain the spiral shape when slicing.
Let the lamb rest after cooking to allow juices to redistribute, ensuring moist slices when carved.
Good to Know
Refrigerate cooked lamb up to 3 days wrapped tightly. Raw stuffed lamb should be cooked same day for food safety.
Butterfly and stuff lamb up to 1 day ahead, wrap tightly and refrigerate. Bring to room temperature 30 minutes before roasting.
Slice into 1-inch thick rounds to showcase spiral pattern. Serve with roasted vegetables and red wine.
Common Mistakes
Don't skip the resting period or juices will run out when slicing.
Avoid over-tightening twine which can cause uneven cooking.
Use a meat thermometer to avoid overcooking this expensive cut.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use store-bought pesto instead of homemade?
Yes, store-bought pesto works perfectly. Choose a high-quality brand with good color and herb flavor for best results.
What if my lamb isn't cooking evenly?
Rotate the roast halfway through cooking and tent any areas browning too quickly with foil to prevent burning.
How long will leftover stuffed lamb keep?
Properly stored cooked lamb will keep 3-4 days refrigerated. Slice only what you need to maintain moisture in remaining portion.