Roasted Boneless Leg of Lamb with Sundried Tomato Pesto

Serves: 12
Active Time: 15 min
Total Time: 2 hours 15 min

1 Boneless Leg of Lamb (about 4 1/2 lbs)
Salt and pepper
1 cup Sundried Tomato Pesto , divided
1 half of fresh lemon
1 pkg (8 oz) Roasted Sweet Red Pepper Sauce
1/2 tsp thinly sliced fresh mint leaves
1/2 tsp minced fresh chives
You'll need: Silicone ties or butcher's twine

Preheat oven to 450 degrees.
Remove lamb carefully from netting. Place meat, fat side down,
on work surface. Split meat where leg joins together; exposing the
inside of the meat. Season with salt and pepper. Spread 1/2 cup pesto
on lamb, work into meat with clean hands to coat thoroughly. Roll into
uniform shape (fat side up). Secure roast with 4-6 silicone ties or
butcher's twine. Season the outside of roast with salt and pepper.
Coat outside of entire roast with remaining 1/2 cup of pesto. Place in
roasting pan, fat side up.

Sear on center rack of oven 15 min. Reduce heat to 350 degrees;
roast lamb about 5 degrees less than desired doneness (about 19 min
per lb). See chart below. (Check internal temp by inserting
thermometer halfway into thickest part of meat.) Halfway through
cooking time, squeeze juice from half of lemon over roast. Remove from
oven when desired temp is reached.

Let rest 15-20 min before carving. Remove silicone ties or cut
and remove twine.

Warm red pepper sauce on stovetop on MEDIUM-LOW as lamb rests.
Stir in mint and chives. Serve lamb with warmed sauce.

Final Cooking Temperatures for Lamb:

Medium: 130 degrees (pink, warm center)

Well Done: 145 degrees and above (Pink, very warm center at 145
degrees).

Chef Tip(s):

* Could be prepared a day ahead, covered and chilled.

* A baking sheet works well as a prep-work surface.

Nutrition Info: Each serving (About 5 oz cooked meat, 1 1/2 Tbsp
sauce) contains 380 calories, 2g carbohydrate (0g fiber), 36g protein,
25g fat (9g saturated fat), 115mg cholesterol and 980mg sodium.


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