Lamb Roast Stuffed With Spinach And Chevre Recipe - Cooking Index
Lamb Roast Stuffed With Spinach And Chevre Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | Minced shallots |
| 1/2 cup | 73g / 2.6oz | Chopped leeks, white part only |
| 4 cups | 948ml | Fresh spinach - cleaned, stemmed |
| 1 tablespoon | 15ml | Minced garlic |
| 1 1/2 cups | 219g / 7.7oz | Chevre cheese |
| 5 lbs | 2270g / 80oz | Leg of lamb - boned, butterflied |
| 3 tablespoons | 45ml | Chopped fresh rosemary |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 118ml | Cracked black pepper |
| 2 tablespoons | 30ml | Chiffonade of mint |
| Emeril's Essence - see * Note | ||
| Apple Mint Couscous - see * Note | ||
| Fresh rosemary sprigs |
* Note: See the "Emeril's Essence Information" and "Apple Mint Couscous" recipes which are included in this collection.
Preheat the oven to 425 degrees.
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 butcher's 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, garnished with Emeril's Essence.
Mound the Apple Mint Couscous in the center of the platter. Lay the carved lamb over the couscous. Garnish with fresh rosemary sprigs and mint.
This recipe yields 8 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2278 broadcast 03-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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