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Рецепт Crawfish And Goat's Cheese Stuffed Leg Of Lamb With Rosemary Jus
by Global Cookbook

Crawfish And Goat's Cheese Stuffed Leg Of Lamb With Rosemary Jus
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  Порций: 8

Ингредиенты

  • 4 Tbsp. Extra virgin olive oil
  • 1/2 c. Minced leeks, white part only Salt to taste Freshly-grnd white pepper to taste
  • 1 Tbsp. Minced garlic
  • 4 c. Cleaned, stemmed, minced fresh sorrel
  • 1 lb Louisiana crawfish tails
  • 8 ounce Goat's cheese 1 Leg of lamb - 5 lbs) trimmed, butterflied Butcher's twine
  • 1/2 c. Freshly-cracked black pepper
  • 4 c. Beef or possibly veal demi-glace
  • 1/2 c. Finely-minced fresh rosemary

Инструкции

  1. Preheat the oven to 425 degrees.
  2. In a saute/fry pan, heat 1 Tbsp. of the extra virgin olive oil. When the pan is warm, add in the leeks. Season with salt and pepper. Saute/fry for 1 minute. Add in the garlic and sorrel. Season with salt and pepper. Saute/fry for 2 min or possibly till the sorrel has wilted. Add in the crawfish. Season with salt and pepper. Saute/fry for 1 minute. Remove from the heat and turn into a mixing bowl, cold. Stir in the cheese. Season with salt and pepper.
  3. Lay the lamb on a work surface, butterflied side up. Rub the entire lamb with the remaining extra virgin olive oil. Season with salt and pepper. Spread the crawfish filling proportionately over the center of the meat. Roll the lamb lengthwise, tucking the ends in and tie with butcher's twine. Crust the outside of the lamb with the cracked black pepper. Place the roast in a shallow roasting pan and roast for 30 min. Reduce the heat to 350 degrees and continue to cook for 50 min. Remove from oven and let rest for 10 min before carving.
  4. In a saucepan, combine the demi-glace and rosemary. Bring the liquid to a simmer and cook for 8 min. Serve with the lamb.
  5. This recipe yields 8 servings.