Cilantro, Pine Nuts and Walnut Pesto
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, 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.
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