- 1 boneless leg of lamb (4 to 5 pounds trimmed)
- 1/4 cup Emerilís Creole Seasoning
- 3 tablespoons olive oil
- 1/4 cup chopped onions
- 2 tablespoons minced garlic
- 4 turns freshly ground black pepper
- 2 cups chopped fresh spinach
- 1/4 cup chopped fresh mint
- 4 ounces (1/2 cup) goat cheese, such as Montrachet
- 6 cups Stewed Lentils
- Preheat the oven to 400?F. Cut 7 lengths of butcherís twine, each 2 feet long.
- Open up the leg of lamb so that the inside is facing up, and butterfly the meat by cutting a series of small slits vertically, without cutting all the way through. Trim off and reserve extra pieces of meat until the leg is fairly smooth and flat. Reserve the extra meat, about 8 ounces.
- Place a sheet of plastic wrap over the lamb and pound it out with a meat mallet until itís about 1/4 inch thick. Use a sharp knife to poke holes all over the meat without cutting through. Sprinkle just the top side of the meat with 2 tablespoons Creole Seasoning, and set aside.
- Cut the reserved lamb into 1/2-inch dice. Heat 2 tablespoons of the oil in a large skillet over high heat. Add the chopped lamb, sprinkle it with 1 tablespoon Creole Seasoning, and brown for about 3 minutes. Add the onions, garlic, and black pepper and sautÈ, shaking the skillet, for 1 minute. Turn off the heat. Fold in the spinach and mint and turn the mixture into the bowl. Makes 4 cups of stuffing.
- Spread about half the stuffing lengthwise along one side of the lamb, dot with the goat cheese, and top with the remaining stuffing. Roll the lamb up around the stuffing and tuck in the ends. Slide 6 pieces of the twine under the roll and tie them, starting at the outside ends and working your way in. Use the last piece to tie the roll lengthwise. Sprinkle the outside of the roll with the remaining 1 tablespoon Creole Seasoning.
- While the lentils are cooking, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the stuffed lamb roll and sear for 1 1/2 minutes on each of 4 sides, a total of 6 minutes.
- Place the lamb in a roasting pan and roast until brown and tender, for about 30 minutes for rare, 35 for medium rare, and 40 for medium. Baste occasionally. Remove from the oven, discard the strings, and cut into 16 slices.
- To serve, spoon 3/4 cup of the Stewed Lentils onto each of 8 dinner plates and top with 2 slices of stuffed lamb.
Stuffed Chicken Legs In Pastry With Andouille Cream
Beggarsí Purses Of Lamb, Goat Cheese, And Pine Nuts On A Bed Of Rosemary Lentils
Rosemary Lamb Stew
Curry Crusted Lamb Chops With Garlic Wine Sauce And Potato Shallot Custards
Lamb Shanks Braised In Wine Sauce With Mint Orzo
Rack Of Lamb With Creole Mustard Crust, Rosemary Jus, And Apple Mint Relish
Portuguese Chorizo Clam Stew With Garlic Aioli
Portuguese Seafood Stew With Aioli Crostini
Smoked Duck Stew With Smoked Duck Dumplings