Leg of lamb stuffed with goat cheese, pine nuts & apples
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | granny smith apples; chopped | |
| 2.00 | tablespoon | minced shallot |
| 1.00 | tablespoon | butter |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1½ | cup | crumbled goat cheese |
| 1.00 | cup | toasted pine nuts |
| ½ | cup | chopped mint |
| 1.00 | leg of lamb - (abt 5 lbs); butterflied | |
| 1.00 | tablespoon | olive oil |
| 1 | rosemary potatoes; see * note | |
Directions
* 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-109 broadcast 04-10-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-18-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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