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Lamb Roast Stuffed with Spinach and Chevre
List of Ingredients
2 tablespoons olive oil
2 tablespoons minced shallot
1/2 cup chopped leeks, whites only
4 cups fresh spinach, clean and stem
1 tablespoon minced garlic
1 1/2 cups goat cheese
5 pounds leg of lamb, bone and butterfly
3 tablespoons chopped fresh rosemary
1/2 cup cracked black pepper
2 tablespoons chiffonade of mint
essence, salt and pepper
Preheat the oven to 425�F. In a saute pan, heat 1 tablespoon of the
olive oil. When the pan is smoking hot, saute the shallots and
leeks. Season with salt and pepper. Saute for 1 minute. Add the
spinach and garlic. Saute for 2 minutes or until the spinach has
wilted. Remove from the heat and turn into a mixing bowl. Stir in
the cheese to the spinach mixture. Season with salt and pepper.
Lay the lamb on a work surface. Rub the entire lamb with the
remaining olive oil, chopped rosemary, salt and pepper. Spread the
spinach filling evenly over the meat. Roll the lamb lengthwise and
tie with butchers twine. Pack the outside of the rolled meat with
the cracked black pepper. Place the roast in a shallow roasting pan
and roast for 1 hour and 20 minutes. Let the lamb rest for 10
minutes before carving. Garnish with mint and Essence.
Yield: 8 servings
Source of Recipe Emeril Lagasse |
