| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
c |
Chopped leeks; (white part only, |
|
|
; well washed) |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
One; (10-ounce) bag fresh |
|
|
; spinach, washed |
|
|
; well, tough stems |
|
|
; removed and |
|
|
; coarsely chopped |
|
|
; (about 4 cups) |
| 2 |
tb |
Chopped garlic |
| 8 |
oz |
Crumbled Chevre cheese |
| 1 |
c |
Calamata black olives; pitted and roughly |
|
|
; chopped |
| 1 |
tb |
Finely chopped fresh parsley leaves |
| 1 |
|
Leg of lamb; (9 to 10 pounds) |
|
|
; trimmed of fat and |
|
|
; butterflied with |
|
|
; shank bone intact, |
|
|
; pelvic bone removed |
|
|
Butcher's twine |
| 2 |
|
Sticks butter; at room temperature |
| 3 |
tb |
Chopped fresh rosemary |
| 2 |
tb |
Butter |
| 1 |
c |
Thinly sliced red onions |
| 1/2 |
lb |
New potatoes; quartered and |
|
|
; cooked until tender |
| 1/2 |
lb |
Asparagus; cooked until tender |
| 1/2 |
lb |
Baby carrots; cooked until tender |
| 1/2 |
lb |
Haricot Vert; cooked until |
|
|
; tenderDirections |
INSTRUCTIONS
1. Preheat the oven to 400 degrees farenheit.
2. Heat 1 tablespoon of the olive oil in a large saute pan over medium
heat. Add the leeks, season with salt and pepper and cook, stirring for one
minute. Add the spinach, garlic, and olives, season with salt and pepper
and cook, stirring until the spinach wilts, about 2 minutes.
3. Remove from heat and pour into a large mixing bowl. Stir in the cheese
and season with salt and pepper.
4. Place the lamb on a clean work surface. With a meat mallet, pound the
lamb to about 1 inch thick. Rub with the remaining 2 tablespoons of olive
oil. Season with salt and pepper. Spread the spinach filling over the meat.
Fold the bottom end of the meat inward, then fold both ends into the
center. Tie crosswise with butcher's twine, at 3 inch intervals.
5. In a small food processor, add the butter, remaining tablespoon of
garlic, and rosemary. Season with salt and pepper. Mix until smooth.
6. Spread the entire leg of lamb with the butter mixture. Cover the lamb
with plastic wrap and refrigerate for at least 12 hours. Remove and place
in a large shallow roasting pan and cook until an instant read thermometer
reads 130 -140 degrees farenheit for rare to medium-rare, about 1 1/2
hours; 145 -150 degrees farenheit for medium, about 2 hours; and 160
degrees farenheit for well done, about 2 1/2 hours. Remove from oven and
rest 10 minutes before carving.
7. In a large saute pan, melt the butter. Add the vegetables. Season with
salt and pepper. Saute for about 4 to 6 minutes. Remove from heat and serve
with the lamb.
Yields: 10 to 12 servings.
Converted by MC_Buster.
NOTES : From Good Morning America's Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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