Trim excess fat and silver
skin off. Take a long, thin knife (like a filet knife) to go through the lamb
lengthwise. Then push the handle of a wooden spoon through the tract you just
made to widen it to finger size.
Make a filling with 4 oz's feta cheese, 16 chopped calamata olives, 2 tsp
chopped garlic, 2 tsp rosemary, ground or crushed up, and fresh ground pepper
to taste. Mix the filling, then stuff the lamb (I cut it into 4 bone sections
at this time for ease of serving and stuffing).
Marinade the lamb for at least a couple of hours in olive oil, salt and pepper
to taste, 2 tsp chopped garlic, and 2 tsp crushed rosemary.
Preheat the cooker or oven to 450.
Take the lamb out of the marinade and liberally coat the top of the meat with
pesto. Place the lamb on a cooling rack, bone side down for ease of handling.
Put in the preheated cooker or oven. If using an oven, place a pan underneath
to catch the drippings. Turn the temp down to 400 and cook for 25 minutes
(med rare).
Sides: jasmine rice with lentils and thyme, fresh Vienna sourdough bread, and
fresh, thick tomato slices that had been marinated in extra virgin olive oil
and mint.