Leg Of Lamb Stuffed w Goat Cheese, Pine Nuts, Apples & Mint

Recipe Ingredients

2		Granny Smith apples - chopped
2 tablespoons	30ml	Minced shallot
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	219g / 7.7oz	Crumbled goat cheese
1 cup	237ml	Toasted pine nuts
1/2 cup	73g / 2.6oz	Chopped mint
1		Leg of lamb - (abt 5 lbs) - butterflied
1 tablespoon	15ml	Olive oil
		Rosemary Potatoes - see * Note

Recipe Instructions

* Note: See the "Rosemary Potatoes" recipe which is included in this collection.

Preheat oven to 375 degrees. Cut six 2-foot lengths of butcher's twine.

In a small skillet saute apple and shallots in butter 1 minute or until lightly browned. Transfer to a small bowl and mix well with goat cheese, pine nuts and mint; season to taste with salt and pepper. Arrange lamb on work surface, inside facing up. Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap and generously season inside and outside of lamb.

Mound stuffing mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends. Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine. In a large skillet heat oil over high heat. Add lamb roll and sear all over, about 6 minutes in all. Transfer lamb to a rack set in a roasting pan and roast until brown and tender, 25 minutes for rare, 30 minutes for medium-rare, basting occasionally. Remove from oven and let sit, covered loosely with foil, 10 minutes.

To serve, discard strings, slice in 12 pieces and serve 2 slices per serving with hot roasted Rosemary Potatoes.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-109 broadcast 04-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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