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Leg of Lamb with Goat Cheese And Spinach Stuffing

10
Category : Lamb , Cheese

Yield: 8 servings

Ingredients (Help):
5 lb Boneless leg of lamb;
-well-trimmed
1/4 c Bayou Blast; see * note
3 tb Olive oil
1/4 c Chopped onions
2 tb Minced garlic
Freshly-ground black pepper
2 c Chopped fresh spinach
1/4 c Chopped fresh mint
4 oz Mild goat cheese; such as
-Montrachet

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is
included in this collection.

Preheat oven to 400 degrees. Cut seven 2-foot lengths of butcher's twine.
Cut open leg of lamb and arrange on work surface, inside facing up.
Butterfly meat by cutting vertical slits in the thicker parts of the lamb
without cutting all the way through. Flatten meat and trim off extra
pieces, reserving them, until leg is a fairly even thickness; you should
have about 1/2 pound extra meat. Place a sheet of plastic wrap over lamb
and pound with a meat mallet until 1/4-inch thick. Remove plastic wrap and
use a sharp knife to poke halfway into meat, taking care not to cut all the
way through. Sprinkle 2 tablespoons of Bayou Blast over top of lamb and set
aside. Dice reserved 1/2 pound meat into 1/2-inch pieces. In a large
skillet heat 2 tablespoons of the oil over high heat. Add diced lamb and 1
tablespoon of the Creole seasoning and brown 3 minutes. Add onions, garlic
and 4 turns of black pepper; saute, stirring constantly, 1 minute. Remove
from heat and add spinach and mint. Transfer to a bowl to cool. Spread half
of stuffing mixture lengthwise along one side of lamb, dot with goat cheese
and top with remaining stuffing. Roll up lamb over stuffing, tucking in
ends. Space 6 pieces of twine under lamb roll and tie them firmly, starting
at outside and working in. Tie roll lengthwise with remaining piece of
twine. Sprinkle outside of roll with remaining tablespoon Creole seasoning.
In a large skillet heat remaining 1 tablespoon oil over high heat. Add lamb
roll and sear on all four sides, 6 minutes in all. Transfer lamb to a
roasting pan and roast until brown and tender, 30 minutes for rare, 35
minutes for medium-rare, basting occasionally. Remove from oven and let
sit, covered loosely with foil, 10 minutes. To serve, discard strings,
slice in 16 pieces and serve 2 slices per serving. This recipe yields 8
servings.


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