Crawfish and Goat's Cheese Stuffed Leg of Lamb with Rosemary Jus
- 4 tablespoons olive oil
- 1/2 cup chopped leeks, white part only
- Salt
- Freshly ground white pepper
- 1 tablespoon chopped garlic
- 4 cups fresh sorrel, cleaned, stemmed, and chopped
- 1 pound Louisiana crawfish tails
- 8 ounces Goat's cheese
- 1 (5 pound) leg of lamb, trimmed and butterflied
- Butchers twine
- 1/2 cup cracked black pepper
- 4 cups beef or veal demi-glace
- 1/2 cup finely chopped fresh rosemary
- Preheat the oven to 425 degrees F. In a saute pan, heat 1 tablespoon of the olive oil.
- When the pan is hot, add the leeks.
- Season with salt and pepper.
- Saute for 1 minute.
- Add the garlic and sorrel.
- Season with salt and pepper.
- Saute for 2 minutes or until the sorrel has wilted.
- Add the crawfish.
- Season with salt and pepper.
- Saute for 1 minute.
- Remove from the heat and turn into a mixing bowl, cool.
- Stir in the cheese.
- Season with salt and pepper.
- Lay the lamb on a work surface, butterflied side up.
- Rub the entire lamb with the remaining olive oil.
- Season with salt and pepper.
- Spread the crawfish filling evenly over the center of the meat.
- Roll the lamb lengthwise, tucking the ends in and tie with butchers twine.
- Crust the outside of the lamb with the cracked black pepper.
- Place the roast in a shallow roasting pan and roast for 30 minutes.
- Reduce the heat to 350 degrees F. and continue to cook for 50 minutes.
- Remove from oven and let rest for 10 minutes before carving.
- In a saucepan, combine the demi-glace and rosemary.
- Bring the liquid to a simmer and cook for 8 minutes.
- Serve with the lamb.
olive oil, leeks, salt, freshly ground white pepper, garlic, fresh sorrel, crawfish tails, s cheese, lamb, butchers twine, cracked black pepper, beef, fresh rosemary
Taken from www.foodnetwork.com/recipes/emeril-lagasse/crawfish-and-goats-cheese-stuffed-leg-of-lamb-with-rosemary-jus-recipe.html (may not work)