Cooking Index - Cooking Recipes & IdeasCrawfish & Goat's Cheese-Stuffed Leg Of Lamb w Rosemary Jus Recipe - Cooking Index

Crawfish & Goat's Cheese-Stuffed Leg Of Lamb w Rosemary Jus

Type: Lamb
Courses: Main Course
Serves: 8 people

Recipe Ingredients

4 tablespoons 60mlOlive oil
1/2 cup 73g / 2.6ozChopped leeks, white part only
  Salt - to taste
  Freshly-ground white pepper - to taste
1 tablespoon 15mlChopped garlic
4 cups 584g / 20ozCleaned, stemmed, chopped fresh sorrel
1 lb 454g / 16ozLouisiana crawfish tails
8 oz 227gGoat's cheese
1   Leg of lamb - 5 lbs) - trimmed, butterflied
  Butcher's twine
1/2 cup 118mlFreshly-cracked black pepper
4 cups 250g / 8.8ozBeef or veal demi-glace
1/2 cup 73g / 2.6ozFinely-chopped fresh rosemary

Recipe Instructions

Preheat the oven to 425 degrees.

In a saute pan, heat 1 tablespoon of the olive oil. When the pan is hot, add the leeks. Season with salt and pepper. Saute for 1 minute. Add the garlic and sorrel. Season with salt and pepper. Saute for 2 minutes or until the sorrel has wilted. Add the crawfish. Season with salt and pepper. Saute for 1 minute. Remove from the heat and turn into a mixing bowl, cool. Stir in the cheese. Season with salt and pepper.

Lay the lamb on a work surface, butterflied side up. Rub the entire lamb with the remaining olive oil. Season with salt and pepper. Spread the crawfish filling evenly over the center of the meat. Roll the lamb lengthwise, tucking the ends in and tie with butcher's twine. Crust the outside of the lamb with the cracked black pepper. Place the roast in a shallow roasting pan and roast for 30 minutes. Reduce the heat to 350 degrees and continue to cook for 50 minutes. Remove from oven and let rest for 10 minutes before carving.

In a saucepan, combine the demi-glace and rosemary. Bring the liquid to a simmer and cook for 8 minutes. Serve with the lamb.

This recipe yields 8 servings.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) - Downloaded from their Web-Site -


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