INGREDIENTS

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 -  jpmd44a@prodigy.com  03-06-1997  Recipe
by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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