Pesto Stuffed Roast Lamb
User Reviews
5
Pesto Stuffed Roast Lamb
Description
This roast lamb recipe features a rolled lamb shoulder stuffed with a combination of pesto and finely chopped anchovies. The stuffing adds an herbaceous, slightly salty depth to the meat. The lamb is first roasted at a high temperature to develop a crust, then cooked at a lower temperature to reach the desired doneness, checked with a thermometer.
The roasting time is calculated per weight to achieve either rare or well-done results, with recommended internal temperatures of 50°C (122°F) for rare and 70°C (158°F) for well done. After cooking, allowing the lamb to rest before carving preserves its juices and tenderness.
This dish suits occasions where a flavorful roast with herbaceous filling is desired. The anchovies complement the pesto, enriching the overall taste and enhancing the roast lamb’s complexity. It pairs well with sides that can balance bold meat flavors.
It is noted as a gluten-free recipe, suitable for those avoiding gluten ingredients.
Ingredients
- 4 tbsp pesto
- 1 tsp anchovies chopped
- 1 kg (2.2lb) lamb shoulder rolled
- salt
Instructions
- Preheat the oven to fan-assisted 240C / 220C / 425F / gas 7.
- Mix together the pesto and anchovies
- Stuff the rolled lamb with the pesto mix and roast in the preheated oven for 20 mins.
- Then reduce the heat to fan-assisted 140C / 160C / 325F / gas 3 and roast for 10 min per 500g / 1.1lb for rare or 20 mins per 500g / 1.1lb for well done.
- Use the thermometer to check your meat.Your reading should be 50C / 122F for rare and 70C / 158F for well done.
- Allow the lamb to rest for 20 mins before carving.
Notes
- This recipe is gluten-free, using no gluten-containing ingredients in the stuffing or roast.
User Reviews
Overall Rating
5
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