Recipe - Lamb Roast Stuffed With Spinach And Chevre

2 tablespoon Olive oil
3 tablespoon Fresh rosemary leaves
Chopped
2 tablespoon Shallots minced
One half cup Leeks, white part only
Chopped
4 cup Fresh spinach cleaned and
Stemmed
1 tablespoon Minced garlic
1 One half cup Chevre cheese
5 pound Leg of lamb boned and
Butterflie
Fresh rosemary sprigs
Salt and pepper
One half cup Black pepper
2 tablespoon Mint chiffonade
Essence

Preheat the oven to 425. In a saute pan, heat 1 T of the olive oil. Saute
the shallots and leeks. Season with salt & pepper. Add the spinach and
garlic, saute for 2 minutes or until spinach has wilted. Remove from heat
and turn into mixing bowl. Stir in cheese . Season with salt & pepper. Lay
the lamb on a work surface. Rub with the remaining olive oil, fresh
rosemary. Spread the spinach filling evenly over the meat. Roll the lamb
lengthwise and tie with butchers twine. (Elastic ham net works better).
Pack the outside of the rolled meat with cracked black pepper. Place in a
shallow roasting pan and roast for 1 hour and 20 minutes. Let the lamb rest
for 10 minutes before carving. Garnish with mint and Essence.

Posted to MCRecipe Digest V1 #147

Date: Thu, 11 Jul 1996 21:31:21 0400 (EDT)

From: Sue suechef@sover.net

Recipe By : Essence of Emeril