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Cilantro, Pine Nuts And Walnut Pesto


  • 2 cups picked cilantro leaves
  • 1 tablespoon minced garlic
  • 1/2 cup roasted pine nuts
  • 1/2 cup roasted walnuts
  • 1/2 cup Parmesan cheese
  • Salt and pepper
  • 3 tablespoons olive oil, or enough to make a paste


  • In a food processor, combine all the ingredients together, forming a thick paste. Season with salt and pepper.
  • To Assemble Lamb: Spread a thick layer of the pesto on the meat. Roll the roast and tie with butchers twine. Coat the entire outside of the lamb with the chili rub. Place on a roasting pan with a rack. To catch any drippings and for basting. Roast for 1 hour, or until the entire temperature reaches 150 degrees F, reserving the meat juices. Place entire roast on a platter, carving a couple of slice to show the stuffing and spoon the meat juices over the top.