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
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):
- 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
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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By josephineallies...
bethesda, 60
on December 17, 2009
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Dear Emeryl, I really would like to see how you can stuff the lamb without falling apart. I spent most of my time to stuff, roll, and tied the lamb, and yet the stuffing just kept coming out. I had 2 people to help me to stuff and tied the meat. The stuffing recipe was very-very delicious and the lamb was very tender and delicious. All my guests enjoyed the lamb more than the fish that I prepared. Thank you Emeryl for sharing this excellent recipe.
By kshoosier_10420121
Manhattan, KS
on April 08, 2009
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This recipe wasn't too difficult and had a lot of flavor. It was a llittle hard to roll up, but I'm not used to doing that kind of thing, Some of the stuffing came out, so I just stuffed it back in, no big deal. I did turn the roast over after it had a good crust, to brown the other side. I cooked it to about 150 degrees, which was just about right, 1 hr, 10 minutes.. I will probably cover it next time, the last 10 minutes and finish cooking, for a total of 1 hr., 20 minutes, because it was a little rare in the center. I used garlic and herb goat cheese, which intensified the flavor. I accidentially over-salted the outside of the roast, so I did not use the Essence, but did use most of the spices in it, except for the salt. I covered the outsde with a little pepper and lots of rosemary, and olive oil, in addition to the Essence spices. I also added extra rosemary to the goat mixture. I did use all the the leeks in the bunch, (white part only and probably a llittle more of the diced shallots. The goat cheese mixtue is really good! There is enough drippings in the bottom of the pan to use as a sauce if you want, although it is not needed. Good job Emeril, you did it again!
By p54_7918905
Chicago, IL
on June 30, 2007
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The lamb was delicious, but I had a terrible time stuffing the meat. Although my butcher is highly reputable and does as requested, the lamb was so unevenly cut I had great difficulty in stuffing it. More discussion needs to he had as far as the preparation on the part of the butcher, thus the recipe should be more definitive with regard to that which is requested of the butcher in the butterflying process.
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