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Name: Stuffed Leg of Lamb
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Salt; Black Pepper freshly ground; ; shank bone intact,; 3 tb Chopped fresh rosemary; ; spinach, washed; ; cooked until tender; 1/2 lb Baby carrots; cooked until; 3 tb olive oil; 1 c Chopped leeks; (white part; ; removed and; ; coarsely chopped; 1 c Calamata black olives;; 1 tb Finely chopped fresh parsley; 1 Leg of lamb; (9 to 10; 1/2 lb Asparagus; cooked until; ; tenderDirections; ; well washed); ; butterflied with; ; pelvic bone removed; 2 tb Garlic chopped; 2 Sticks butter; at room; ; (about 4 cups); 1 c Thinly sliced red onions; 8 oz Crumbled Chevre cheese; 2 tb Butter; 1/2 lb New potatoes; quartered and; One; (10-ounce) bag fresh; ; well, tough stems; ; chopped; 1/2 lb Haricot Vert; cooked until

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INGREDIENTS

Salt
Black Pepper ; freshly ground
; shank bone intact,
3 tb Chopped fresh rosemary
; spinach, washed
; cooked until tender
1/2 lb Baby carrots; cooked until
3 tb olive oil
1 c Chopped leeks; (white part
; removed and
; coarsely chopped
1 c Calamata black olives;
1 tb Finely chopped fresh parsley
1 Leg of lamb; (9 to 10
1/2 lb Asparagus; cooked until
; tenderDirections
; well washed)
; butterflied with
; pelvic bone removed
2 tb Garlic ; chopped
2 Sticks butter; at room
; (about 4 cups)
1 c Thinly sliced red onions
8 oz Crumbled Chevre cheese
2 tb Butter
1/2 lb New potatoes; quartered and
One; (10-ounce) bag fresh
; well, tough stems
; chopped
1/2 lb Haricot Vert; cooked until
; trimmed of fat and

Servings

INSTRUCTIONS

1. Preheat the oven to 400 degrees farenheit. 2. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the leeks, season with salt and pepper and cook, stirring for one minute. Add the spinach, garlic, and olives, season with salt and pepper and cook, stirring until the spinach wilts, about 2 minutes. 3. Remove from heat and pour into a large mixing bowl. Stir in the cheese and season with salt and pepper. 4. Place the lamb on a clean work surface. With a meat mallet, pound the lamb to about 1 inch thick. Rub with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Spread the spinach filling over the meat. Fold the bottom end of the meat inward, then fold both ends into the center. Tie crosswise with butchers twine, at 3 inch intervals. 5. In a small food processor, add the butter, remaining tablespoon of garlic, and rosemary. Season with salt and pepper. Mix until smooth. 6. Spread the entire leg of lamb with the butter mixture. Cover the lamb with plastic wrap and refrigerate for at least 12 hours. Remove and place in a large shallow roasting pan and cook until an instant read thermometer reads 130 -140 degrees farenheit for rare to medium-rare, about 1 1/2 hours; 145 -150 degrees farenheit for medium, about 2 hours; and 160 degrees farenheit for well done, about 2 1/2 hours. Remove from oven and rest 10 minutes before carving. 7. In a large saute pan, melt the butter. Add the vegetables. Season with salt and pepper. Saute for about 4 to 6 minutes. Remove from heat and serve with the lamb. Yields: 10 to 12 servings. NOTES : From Good Morning Americas Chef and author Emeril Lagasse Recipe by: Good Morning America

NOTES

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Stuffed Leg of Lamb

Salt
 Black Pepper freshly ground
 ; shank bone intact,
3 tb Chopped fresh rosemary
 ; spinach, washed
 ; cooked until tender
1/2 lb Baby carrots; cooked until
3 tb olive oil
1 c Chopped leeks; (white part
 ; removed and
 ; coarsely chopped
1 c Calamata black olives;
1 tb Finely chopped fresh parsley
1 Leg of lamb; (9 to 10
1/2 lb Asparagus; cooked until
 ; tenderDirections
 ; well washed)
 ; butterflied with
 ; pelvic bone removed
2 tb Garlic chopped
2 Sticks butter; at room
 ; (about 4 cups)
1 c Thinly sliced red onions
8 oz Crumbled Chevre cheese
2 tb Butter
1/2 lb New potatoes; quartered and
 One; (10-ounce) bag fresh
 ; well, tough stems
 ; chopped
1/2 lb Haricot Vert; cooked until
 ; trimmed of fat and

1. Preheat the oven to 400 degrees farenheit.    2. Heat 1 tablespoon of the olive oil in a large saute pan over medium  heat. Add the leeks, season with salt and pepper and cook, stirring for one  minute. Add the spinach, garlic, and olives, season with salt and pepper  and cook, stirring until the spinach wilts, about 2 minutes.    3. Remove from heat and pour into a large mixing bowl. Stir in the cheese  and season with salt and pepper.    4. Place the lamb on a clean work surface. With a meat mallet, pound the  lamb to about 1 inch thick. Rub with the remaining 2 tablespoons of olive  oil. Season with salt and pepper. Spread the spinach filling over the meat.  Fold the bottom end of the meat inward, then fold both ends into the  center. Tie crosswise with butchers twine, at 3 inch intervals.    5. In a small food processor, add the butter, remaining tablespoon of  garlic, and rosemary. Season with salt and pepper. Mix until smooth.    6. Spread the entire leg of lamb with the butter mixture. Cover the lamb  with plastic wrap and refrigerate for at least 12 hours. Remove and place  in a large shallow roasting pan and cook until an instant read thermometer  reads 130 -140 degrees farenheit for rare to medium-rare, about 1 1/2  hours; 145 -150 degrees farenheit for medium, about 2 hours; and 160  degrees farenheit for well done, about 2 1/2 hours. Remove from oven and  rest 10 minutes before carving.    7. In a large saute pan, melt the butter. Add the vegetables. Season with  salt and pepper. Saute for about 4 to 6 minutes. Remove from heat and serve  with the lamb.    Yields: 10 to 12 servings.        NOTES : From Good Morning Americas Chef and author Emeril Lagasse    Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (1194g)
Recipe Makes: 1 servings

Calories: 1349
Calories from Fat: 1118 (83%)

Amt Per Serving		% DV

	Total Fat 124.2g	166 %
	Saturated Fat 77.5g	388 %
	Monounsaturated Fat 34.8g
	Polyunsanturated Fat 4.5g
Cholesterol 301.2mg		93 %
Sodium 1500.6mg		52 %
Potassium 478.8mg		13 %
Total Carbohydrate 11.5g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 10.3g
Protein 50.5g		72 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1349

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