Roasted Chiappetti Leg of Lamb with Pesto Stuffing

Name: Roasted Chiappetti Leg of Lamb with Pesto Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basil leaves; 1/4 cup pine nuts; 1/4 cup freshly grated Parmesan cheese; 4 garlic cloves; 2 tablespoons hot water; 1/4 cup olive oil, plus more for burshing; 1 cup dried bread crumbs; One 1 1/2-pound butterflied and well-trimmed leg of lamb; Salt and freshly ground pepper; 1 medium eggplant, halved lengthwise and sliced crosswise 1/2 inch thick; 4 medium tomatoes, sliced 1/2 inch thick

Servings: persons

1 cup basil leaves
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
4 garlic cloves
2 tablespoons hot water
1/4 cup olive oil, plus more for burshing
1 cup dried bread crumbs
One 1 1/2-pound butterflied and well-trimmed leg of lamb
Salt and freshly ground pepper
1 medium eggplant, halved lengthwise and sliced crosswise 1/2 inch thick
4 medium tomatoes, sliced 1/2 inch thick

1
Preheat the oven to 425.
2
In a blender, combine the basil, pine nuts, Parmesan, garlic and water with 1/4 cup of the olive oil.
3
Blend, stopping and scraping the sides of the blender as necessary, until a thick paste forms.
4
Transfer the pesto to a bowl and stir in the bread crumbs.
5
Lay the lamb flat, boned side up, on a large work surface and season generously with salt and pepper.
6
Spread the pesto over the lamb, leaving a 1-inch border on all sides.
7
Roll up the lamb and tie with butcher's twine; season with salt and pepper.
8
Set the lamb on a rack in a large roasting pan and brush it with more olive oil.
9
Arrange the eggplant and tomato slices in a single overlapping layer around the lamb.
10
Brush the vegetables with olive oil and season well with salt and pepper.
11
Roast the lamb for 15 minutes.
12
reduce the oven temperature to 375 and roast for 30 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 140 for slightly pink meat.
13
Transfer the lamb to a carving board and cover it loosely with foil; let stand for about 10 minutes.
14
Slice the lamb and serve with the vegetables.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup basil leaves, 1/4 cup pine nuts, 1/4 cup freshly grated Parmesan cheese, 4 garlic cloves, and more.

Yes, Roasted Chiappetti Leg of Lamb with Pesto Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!