Recipe for Stuffed Leg of Lamb Roast with Pesto, Sun-Dried Tomatoes, and Mozzarella

Preheat the oven to 190°C.

Make the pesto by placing 50 g of pine nuts, basil leaves, 6 tablespoons of olive oil, parmesan, and a clove of garlic in a blender. Salt, pepper, and blend until a pesto is obtained.

In a bowl, mix the sun-dried tomatoes and mozzarella cut into small pieces with the pesto. Then, cut the meat in half along its thickness and generously spread the pesto mixture on it. Tie it all together with kitchen twine. Sear the roast in a pan until it is nicely browned, then place it in a dish, season with salt and pepper, drizzle with a bit of oil, add 200 ml of water, and bake for 30 minutes.

To finish, meanwhile, toast the remaining pine nuts in a hot skillet for a few seconds and set aside. When ready to serve, place the arugula on plates, add the cherry tomatoes, sprinkle with pine nuts and parmesan shavings. Season the salad with a drizzle of olive oil and balsamic vinegar and serve with the roasted dish.