| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Emlive02 |
8 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1/2 |
c |
Chopped leeks; white part only |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
tb |
Chopped garlic |
| 4 |
c |
Cleaned; stemmed, chopped fresh sorrel |
| 1 |
lb |
Louisiana crawfish tails |
| 8 |
oz |
Goat's cheese |
| 1 |
|
Leg of lamb – 5 lbs); trimmed, butterflied |
|
|
Butcher's twine |
| 1/2 |
c |
Freshly-cracked black pepper |
| 4 |
c |
Beef or veal demi-glace |
| 1/2 |
c |
Finely-chopped fresh rosemary |
INSTRUCTIONS
Preheat the oven to 425 degrees. In a saute pan, heat 1 tablespoon of
the olive oil. When the pan is hot, add the leeks. Season with salt
and pepper. Saute for 1 minute. Add the garlic and sorrel. Season
with salt and pepper. Saute for 2 minutes or until the sorrel has
wilted. Add the crawfish. Season with salt and pepper. Saute for 1
minute. Remove from the heat and turn into a mixing bowl, cool. Stir
in the cheese. Season with salt and pepper. Lay the lamb on a work
surface, butterflied side up. Rub the entire lamb with the remaining
olive oil. Season with salt and pepper. Spread the crawfish filling
evenly over the center of the meat. Roll the lamb lengthwise, tucking
the ends in and tie with butcher's twine. Crust the outside of the
lamb with the cracked black pepper. Place the roast in a shallow
roasting pan and roast for 30 minutes. Reduce the heat to 350 degrees
and continue to cook for 50 minutes. Remove from oven and let rest
for 10 minutes before carving. In a saucepan, combine the demi-glace
and rosemary. Bring the liquid to a simmer and cook for 8 minutes.
Serve with the lamb. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B32 broadcast 05-04-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-02-1998
Recipe by: Emeril Lagasse
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