- 2 cup 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, 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.