Leg of Lamb with Pistachio Stuffing

Stuffing:

• 1 bunch scallions, light and dark green parts only, cut into 2” pieces
• 2 lightly packed cups curly parsley, thick stems removed
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon finely grated lemon zest from 2 lemons
• 2 tablespoons fresh lemon juice
• 1 ½ tablespoons minced garlic
• ½ cup salted roasted pistachios
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground pepper

Lamb:

• 1 boneless leg of lamb, 2 ½ - 3 pounds
• 2 tablespoons Cavender’s All Purpose Greek Seasoning

Combine scallions, parsley, rosemary, lemon zest, lemon juice, garlic, pistachios, and 1 tablespoon oil in the bowl of a food processor. Season with salt and pepper. Pulse to chunky paste.

Pound lamb to an even 1” thickness and a roughly 8x12” rectangle. Generously season both sides with kosher salt and pepper, then rub the outside of lamb (side with fat) with Cavender’s. Turn over and spread scallion mixture evenly over other side leaving a 1/2” border. Starting at one long end, fold lamb in half to enclose scallion mixture, secure with twine at approximately 2” intervals. Let stand at room temperature for at least 30 minutes and up to 2 hours.

Preheat oven to 425 degrees.

Roast 20 minutes, reduce temperature to 350 degrees and continue cooking until a thermometer inserted in thickest part of lamb new center of roast registers 140 degrees. About 35-45 minutes. Transfer lamb to a cutting board, loosely cover with foil to keep warm for about 10 minutes. Slice lamb when ready to serve.