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Main-Lamb: Lamb Roast Stuffed w/ Spinach & Chevre

Source of Recipe

Emeril Lagasse


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


Recipe

Preheat the oven to 425ºF. 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