Lamb Roast Stuffed with Spinach and Chevre
| Yield: | 8 Servings |
| Categories: | Entrees, Lamb |
| 2 | tb | Olive oil |
| 3 | tb | Fresh rosemary leaves -- |
| Chopped | ||
| 2 | tb | Shallots -- minced |
| 1/2 | c | Leeks, white part only -- |
| Chopped | ||
| 4 | c | Fresh spinach -- cleaned and |
| Stemmed | ||
| 1 | tb | Minced garlic |
| 1 1/2 | c | Chevre cheese |
| 5 | lb | Leg of lamb -- boned and |
| Butterflie | ||
| Fresh rosemary sprigs | ||
| Salt and pepper | ||
| 1/2 | c | Black pepper |
| 2 | tb | Mint -- chiffonade |
| Essence |
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