| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce07 |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Boneless leg of lamb |
|
|
well-trimmed |
| 1/4 |
c |
Bayou Blast, see * note |
| 3 |
T |
Olive oil |
| 1/4 |
c |
Chopped onions |
| 2 |
T |
Minced garlic |
|
|
Freshly-ground black pepper |
| 2 |
c |
Chopped fresh spinach |
| 1/4 |
c |
Chopped fresh mint |
| 4 |
oz |
Mild goat cheese, such as |
|
|
Montrachet |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils Creole Seasoning} recipe which is
included in this collection. Preheat oven to 400 degrees. Cut seven
2-foot lengths of butcher's twine. Cut open leg of lamb and arrange on
work surface, inside facing up. Butterfly meat by cutting vertical
slits in the thicker parts of the lamb without cutting all the way
through. Flatten meat and trim off extra pieces, reserving them, until
leg is a fairly even thickness; you should have about 1/2 pound extra
meat. Place a sheet of plastic wrap over lamb and pound with a meat
mallet until 1/4-inch thick. Remove plastic wrap and use a sharp knife
to poke halfway into meat, taking care not to cut all the way through.
Sprinkle 2 tablespoons of Bayou Blast over top of lamb and set aside.
Dice reserved 1/2 pound meat into 1/2-inch pieces. In a large skillet
heat 2 tablespoons of the oil over high heat. Add diced lamb and 1
tablespoon of the Creole seasoning and brown 3 minutes. Add onions,
garlic and 4 turns of black pepper; saute, stirring constantly, 1
minute. Remove from heat and add spinach and mint. Transfer to a bowl
to cool. Spread half of stuffing mixture lengthwise along one side of
lamb, dot with goat cheese and top with remaining stuffing. Roll up
lamb over stuffing, tucking in ends. Space 6 pieces of twine under
lamb roll and tie them firmly, starting at outside and working in. Tie
roll lengthwise with remaining piece of twine. Sprinkle outside of
roll with remaining tablespoon Creole seasoning. In a large skillet
heat remaining 1 tablespoon oil over high heat. Add lamb roll and sear
on all four sides, 6 minutes in all. Transfer lamb to a roasting pan
and roast until brown and tender, 30 minutes for rare, 35 minutes for
medium-rare, basting occasionally. Remove from oven and let sit,
covered loosely with foil, 10 minutes. To serve, discard strings,
slice in 16 pieces and serve 2 slices per serving. This recipe yields
8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From
the TV FOOD NETWORK - (Show # EE-025 broadcast 02-05-1997) Downloaded
from their Web-Site - http://www.foodtv.com Formatted for MasterCook
by MR MAD, aka Joe Comiskey - [email protected] 03-06-1997 Recipe
by: Emeril Lagasse Converted by MM_Buster v2.0l.
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