Pesto Stuffed Leg of Lamb

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1 pound prepared pesto
3 ounces crushed tomatoes in puree
17 pounds American lamb leg, boned, rolled and tied
Servings: 48
1. Mix pesto and crushed tomatoes.

2. Butterfly leg of lamb. Spread pesto mixture down center of lamb. Roll and retie the lamb. Chill the leg for several hours or overnight.

3. Roast at 450ºF for 10 minutes. Reduce temperature to 325ºF. Roast to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Alternately, roast lamb on a rotisserie.

4. Let rest. Carve into thin slices, 3 per serving.

5. Serve with jus, fresh seasonal vegetables and roasted potatoes.
 
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