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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