| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Entrees, Lamb |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
tb |
Fresh rosemary leaves — |
|
|
Chopped |
| 2 |
tb |
Shallots — minced |
| 1/2 |
c |
Leeks, white part only — |
|
|
Chopped |
| 4 |
c |
Fresh spinach — cleaned and |
|
|
Stemmed |
| 1 |
tb |
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 |
tb |
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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