Lamb Roast Stuffed with Spinach and Chevre

Total Time:
2 hr
Prep:
30 min
Cook:
1 hr 30 min

Yield:
8 servings

Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1/2 cup chopped leeks, white part only
  • 4 cups fresh spinach, cleaned and stemmed
  • 1 tablespoon minced garlic
  • 1 1/2 cup Chevre
  • 1 (5 pound) leg of lamb, boned and butterflied
  • 3 tablespoons chopped fresh rosemary plus fresh rosemary sprigs
  • Salt and pepper
  • 1/2 cup cracked black pepper
  • 2 tablespoons chiffonade of mint
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Preheat the oven to 425 degrees 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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