Proffitt's lamb leg

4 servings

Ingredients

Quantity Ingredient
5 pounds Leg of lamb, butterflied and pounded 1-inch thick
⅔ cup Dry red wine
2 tablespoons Fresh lemon juice
½ cup Olive oil
2 tablespoons Calvert's Cedar Street Basil Mustard
1 pounds Rocotta cheese
2 1 o oz. pkgs. frozen chopped spinach, thawed,squeezed dry
6 Scallions, chopped
1 Egg, beaten
1 cup Pine nuts
1 teaspoon Oregano
½ cup Calvert's Cedar Street Basil Mustard
3 teaspoons Anchovy paste
2 Cloves garlic, minced

Directions

FILLING

COATING

Time: 02:00

Marinate leg of lamb overnight, using Calvert's Cedar Street marinade for beef. Make filling by combining the next 6 ingredients and mixing well. Spread inside of flattened lamb leg with filling, keeping it in the center. Roll the lamb around the stuffing and tie with twine at 1-½-inch intervals. For smoking, use a grill with a cover. Use hard wood or mesquite as fuel. Build a hot fire that is no longer flaming.

Sear lamb until brown on all sides. Place lamb on platter until fire cools slightly, and spread with coating. More coating should be brushed on during smoking. Add lamb and smoke for approximately 1 hour with cover on, turning often. Test lamb for doneness (should be pink). Let stand 10 minutes before removing string and slicing into filled rounds. Source: Calvert's Mustard Cookbook

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