Prep Time
25 MIN
Cook Time
1 HR, 30 MIN
Total Time
2 HRS
Servings
6
Ingredients
For the Lamb:
- 1 boneless leg of American 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, for a little heat)
Directions
1. Make the pesto:
Blend pistachios, peas, feta, garlic, lemon zest + juice, olive oil, mint, parsley, and red pepper flakes in a food processor until it forms a chunky paste.
Season with salt & pepper to taste.
2. Prep the lamb:
Lay the butterflied American lamb flat and season both sides with salt, pepper, coriander, and cumin.
Spread Dijon mustard evenly over the surface.
Spoon the pistachio-pea pesto all over, leaving a 1-inch border around the edges.
3. Roll & tie:
Roll the lamb up like a jelly roll, starting from the shorter end.
Use butcher’s twine to tie it securely at 1-inch intervals to keep the stuffing inside.
4. Roast:
Preheat oven to 425°F.
Heat 2 Tbsp olive oil in a large ovenproof skillet or roasting pan over medium-high heat.
Sear the lamb on all sides until deeply golden brown, about 3-4 min per side.
Transfer to the oven and roast for 1 hour 15 min to 2 hours, until the thickest part reaches 130-135°F for medium-rare.
Let rest for 15-20 min before slicing.
5. Serve:
Slice into thick rounds, revealing that gorgeous green swirl.
Drizzle with extra olive oil and scatter with more mint & pistachios.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
