New Orleans-style Stuffed Leg of Lamb

• 1/4 pound pancetta or bacon, diced
• 1/2 cup chopped yellow onions
• 2 1/2 tablespoons minced garlic
• 1 cup plus 2 tablespoons extra-virgin olive oil
• 2 cups fine dry bread crumbs
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne
• 5 tablespoons minced fresh parsley
• 4 teaspoons minced fresh oregano
• 2 large cooked artichoke hearts, trimmed and diced, leaves reserved for another use
• 1/2 cup grated Romano cheese
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon plus 1 tablespoon Essence, recipe follows
• 1 (4 1/2 to 5-pound) boned, butterflied leg of lamb
• 2 tablespoons olive oil

1. Preheat the oven to 400 degrees F.
2. In a large skillet, cook the pancetta until the fat is rendered and crisp, about 5 minutes.
3. Remove with a slotted spoon and drain on paper towels.
4. To the fat remaining in the pan, add the onions and cook, stirring, for 3 minutes.
5. Add the garlic and cook, stirring, for 30 seconds.
6. Add 1/4 cup plus 2 tablespoons of the olive oil, the bread crumbs and salt and pepper and cook, stirring, until lightly toasted and golden brown, about 3 minutes.
7. Add the parsley and oregano, stir, and remove from the heat.
8. Spread on a plate to cool.
9. In a large bowl, combine the cooled breadcrumb mixture with the cooked pancetta, artichoke hearts, Romano cheese, 1/2 cup olive oil, lemon juice, lemon zest, and 1 teaspoon of the Essence.
10. Stir until well blended.
11. Adjust the seasoning, to taste, with salt and pepper.
12. Spread the butterflied leg of lamb, boned side up, on a work surface with the grain of the meat running left to right.
13. Spread the bread crumb mixture across the meat, leaving a 1/2-inch border on all sides.
14. Roll the meat over the stuffing, jelly-roll fashion, and tuck in the ends.
15. Tie with kitchen twine every 2 inches.
16. Rub the olive oil over the surface of the meat and sprinkle with the remaining tablespoon of Essence.
17. Place in a heavy roasting pan and roast until brown and tender, and an instant read thermometer registers 140 degrees F. for medium-rare, 1 hour to 1 hour and 10 minutes.
18. Remove from the oven and transfer to a cutting board.
19. Let rest for 15 minutes before carving.
20. To serve, remove the kitchen twine and slice.
21. 2 1/2 tablespoons paprika
22. 2 tablespoons salt
23. 2 tablespoons garlic powder
24. 1 tablespoon black pepper
25. 1 tablespoon onion powder
26. 1 tablespoon cayenne pepper
27. 1 tablespoon dried leaf oregano
28. 1 tablespoon dried thyme
29. Combine all ingredients thoroughly and store in an airtight jar or container.
30. Yield: about 2/3 cup
31. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
32. Published by William and Morrow, 1993.

pancetta, yellow onions, garlic, extravirgin olive oil, bread crumbs, salt, freshly ground black pepper, cayenne, parsley, fresh oregano, hearts, romano cheese, lemon juice, lemon zest, lamb, olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/new-orleans-style-stuffed-leg-of-lamb-recipe.html (may not work)