| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Entrees, Lamb |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 3 |
T |
Fresh rosemary leaves |
|
|
Chopped |
| 2 |
T |
Shallots, minced |
| 1/2 |
c |
Leeks, white part only |
|
|
Chopped |
| 4 |
c |
Fresh spinach, cleaned and |
|
|
Stemmed |
| 1 |
T |
Minced garlic |
| 1 1/2 |
c |
Chevre cheese |
| 5 |
lb |
Leg of lamb, boned and |
|
|
Butterflie |
|
|
Fresh rosemary sprigs |
|
|
Salt and pepper |
| 1/2 |
c |
Black pepper |
| 2 |
T |
Mint, chiffonade |
|
|
Essence |
INSTRUCTIONS
Preheat the oven to 425. In a saute pan, heat 1 T of the olive oil.
Saute the shallots and leeks. Season with salt & pepper. Add the
spinach and garlic, saute for 2 minutes or until spinach has wilted.
Remove from heat and turn into mixing bowl. Stir in cheese . Season
with salt & pepper. Lay the lamb on a work surface. Rub with the
remaining olive oil, fresh rosemary. Spread the spinach filling evenly
over the meat. Roll the lamb lengthwise and tie with butchers twine.
(Elastic ham net works better). Pack the outside of the rolled meat
with cracked black pepper. Place in a shallow roasting pan and roast
for 1 hour and 20 minutes. Let the lamb rest for 10 minutes before
carving. Garnish with mint and Essence. Posted to MC-Recipe Digest V1
#147 Date: Thu, 11 Jul 1996 21:31:21 -0400 (EDT) From: Sue
<suechef@sover.net> Recipe By : Essence of Emeril
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