New Orleans-style Stuffed Leg of Lamb

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Stuffing was way to much, will half next time. I also made a great au jus by rubbing the lamb leg with oil and seasoning with Montreal seasoning and roasting leg over 1 diced large onion, 1 carrot and 1 stalk celery and 3 cloves garlic. While the leg was resting deglazed the pan with red wine and 1 c. homemade veal stock. Simmered til tasted great then strained and thickened with a little cornstarch. Yum!!! and poured over the leftovers it kept them moist.

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The stuffing takes a little more work than you might expect, but it is well worth the time. The flavors perfectly compliment the lamb and make this an enjoyable meal that your dinner guests will stop and praise your cooking. Thank you Emeril!

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I fell in love with this recipe just making the stuffing, who ever said it wasn't worth the effort was tripping, it was more than worth it. Emeril Thank U!!!

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I was never a big lover of lamb but the deboned, butterlied lamb was on sale so I bought it. After buying it I went in search of a recipe...and I knew I could count on Emeril. The flavor of the toasted bread crumbs was wonderful and the lamb was tender and had mild flavor. My roast was smaller and my husband actually ate what was left of the toasted bread stuffing.

I thought the recipe called for too much olive oil, but was wrong...my only problems were, that when my husband cut the lamb the stuffing crumbled and fell out of the lamb, and I couldn't figure out how to time it for doneness. The thermometer could have been in the stuffing for all I know, so I wasn't sure about how long to cook it. I only had a 2 1/2 pound instead of 4 to 5 like the recipe called for, so I cooked it about 40 minutes...which as it turned out was a little too long. But the olive oil on the outside made a wonderful crunch crust.

Thank you Emeril for another great dinner.

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Although the recipe was good, I didn't not think it was worth the level of effort.

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I love lamb and this is an excellent recipe. It does take some work though since it's stuffed, but it's worth it! Beautiful presentation!

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This was a great lamb recipe. The stuffing was an excellent compliment to the meat. We suggest adding a little more salt to the outside of the meat, or serving it with a sauce.

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Made this for Easter dinner and turned out great. Easy to follow recipe.

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In one word....AWESOME!!! First I must state that finding a leg of lamb in Holland is not easy. You see sheep and lamb everywhere on farms, but it is for wool. The dutch do not eat much lamb if at all. So finding the leg of lamb was not easy here. Finally I was referred to a turkish butcher that carried lamb. He deboned the leg for me, however I did not know the phrase in dutch for butterflying a piece of meat so I was left to do it myself. I tried my best and it was not the best job. That being said, the meat and stuffing turned out wonderful. The stuffing is so flavorful and complimented the lamb superbly. The lamb was cooked medium rare and was succulent. Even though the meat did not come out in the most beautiful of pinwheels, it was wonderful. My dutch husband yummed thru dinner and even talked about the dinner for an hour after! This is a keeper recipe to impress guest or family. Best yet, it was not difficult to do at all. Thank you Emeril for a lovely recipe.

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The flavors where awesome!! Thats the way to bring lamb to life!