Granny's Crawfish Cheese Stuffed Leg
4 tbl Olive oil
1/2 cup Chopped leeks, white part only
Salt to taste
Freshly-ground white pepper to taste
1 tbl Chopped garlic
4 cup Cleaned, stemmed, chopped fresh sorrel
1 lb Louisiana crawfish tails
8 oz Goat's cheese 1 Leg of lamb - 5 lbs) trimmed, butterflied
Butcher's twine
1/2 cup Freshly-cracked black pepper
4 cup Beef or veal demi-glace
1/2 cup Finely-chopped fresh rosemary
Method :
Preheat the oven to 425 degrees.
In a sauté 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 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
minutes. Reduce the heat to 350 degrees 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.
This recipe yields 8 servings.
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