INGREDIENTS

INSTRUCTIONS

Note: See the "Rosemary Potatoes" recipe which is included in this
collection.  Preheat oven to 375 degrees. Cut six 2-foot lengths of
butcher's  twine. In a small skillet saute apple and shallots in butter
1 minute  or until lightly browned. Transfer to a small bowl and mix
well with  goat cheese, pine nuts and mint; season to taste with salt
and  pepper. Arrange lamb on work surface, inside facing up. Place a
sheet  of plastic wrap over lamb and pound with a meat mallet to
flatten  meat slightly, if needed, until leg is a fairly even
thickness.  Remove plastic wrap and generously season inside and
outside of lamb.  Mound stuffing mixture lengthwise along one side of
lamb; roll up  lamb over stuffing, tucking in ends. Space 5 pieces of
twine under  lamb roll and tie them firmly, starting at outside and
working in.  Tie roll lengthwise with remaining piece of twine. In a
large skillet  heat oil over high heat. Add lamb roll and sear all
over, about 6  minutes in all. Transfer lamb to a rack set in a
roasting pan and  roast until brown and tender, 25 minutes for rare, 30
minutes for  medium-rare, basting occasionally. Remove from oven and
let sit,  covered loosely with foil, 10 minutes. To serve, discard
strings,  slice in 12 pieces and serve 2 slices per serving with hot
roasted  Rosemary Potatoes. This recipe yields 6 servings.  Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK
- (Show # EE-109 broadcast 04-10-1998) 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  04-18-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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