Pesto Stuffed Roast Lamb {GF}

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Wow your bank holiday or lunch guests with this easy prep ahead anchovy and pesto stuffed roast lamb

Pesto Stuffed Roast Lamb-20 | Recipes From A Pantry

 

So I, along with a huge number of you guys in the UK, am looking forward to the Bank holiday in a couple of weekends.

Yes ,that whole long weekend which will probably be full of family and friends, driving trip to go some some well missed relations, lots of walks, barbeques and some really good food.

Plus that obligatory smattering of rain. Lets be honest, it is the British weather we are talking about right? I have been the host and guest of plenty a bank holiday BBQ which has had to be abandoned as the rains had other plans for the day. And plenty too were we had to do the very British thing of keeping calm and carrying on in a rain.

This bank holiday we will be hosting our very own bbq. I have ordered some sausages, halloumi, vegetables and chops. Yeap, I am well stocked up.

Lamb stuffed with pesto and anchovies, and cirio images-11 | Recipes From A Pantry

I am going to cover all my bases and have this anchovy and pesto stuffed roast lamb as my back up. It is easy to prep ahead and stuff with the anchovy and pesto and bung in the oven for a few hours before hand. Just check out my video below to see how simple it is.

The hardest job is to decide how well done I want the lamb and I will rely on my handy (British made) SuperFast Thermapen 4 to help me decide when the meat is ready. Depending on guests preferences I will aim for 45C for rare, 60C for medium done and 70C for well done.

Yeap, I am all covered. Happy almost bank holiday folks.

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Pesto Stuffed Roast Lamb-20 | Recipes From A Pantry
Print Recipe
5 from 8 votes

Pesto Stuffed Roast Lamb

Cook Time50 minutes
Total Time50 minutes
Author: Bintu Hardy

Ingredients

  • 4 tbsp pesto
  • 1 tsp chopped anchovies
  • 1 kg (2.2lb) Rolled shoulder of lamb
  • 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.
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Notes

Gluten-free.

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41 Comments

  1. Oh my goodness. This is a feast for the eyes, and I can only imagine the fresh, distinct flavors. I’m inspired to get cooking! I have never actually cooked lamb, other than lamb burgers.

  2. 5 stars
    Just wow. This looks DELICIOUS! Love the vivid reds and greens and SO much garlic! That’s my kinda recipe right there 😉 hope you enjoy the bank holiday, it really can’t come fast enough for me!

  3. 5 stars
    Bintu, this looks amazing. I tried lamb for the first time earlier this month for Passover. I was hooked instantly. I’ve been looking for lamb recipes. Pesto is a great combination with lamb. Thanks for sharing, and I look forward to trying this out!

  4. I love this idea Bintu! Anchovies sneak their way into many of my dishes, but I’ve not paired them with lamb. Have fun over your Bank holiday. We have Memorial Day coming in a couple of weeks, so we’ll be celebrating with food too!

  5. 5 stars
    Wow this looks amazing Bintu! I have never tried roasting lamb like that but I will give this a try, and pesto is definitely a great idea!