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Roasted Chiappetti Leg Of Lamb With Pesto Stuffing

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Ingredients

1 cup basil leaves

1/4 cup pine nuts

1/4 cup freshly grated parmesan cheese

4 garlic cloves

2 tablespoons hot water

1/4 cup olive oil, plus more for burshing

1 cup dried bread crumbs

One 1 1/2-pound butterflied and well-trimmed leg of lamb

Salt and freshly ground pepper

1 medium eggplant, halved lengthwise and sliced crosswise 1/2 inch thick

4 medium tomatoes, sliced 1/2 inch thick

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