New Orleans-style Stuffed Leg of Lamb (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 80 Minutes |
Ready In: 115 Minutes Servings: 8 |
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Ingredients:
1/4 pound pancetta or bacon, diced |
1/2 cup chopped yellow onions |
2 1/2 tablespoons minced garlic |
1 cup plus 2 tablespoons extra-virgin olive oil |
2 cups fine dry bread crumbs |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
pinch cayenne |
5 tablespoons minced fresh parsley |
4 teaspoons minced fresh oregano |
2 large cooked artichoke hearts, trimmed and diced, leaves reserved for another use |
1/2 cup grated romano cheese |
1 tablespoon fresh lemon juice |
1/2 teaspoon finely grated lemon zest |
1 teaspoon plus 1 tablespoon essence, recipe follows |
1 (4 1/2 to 5-pound) boned, butterflied leg of lamb |
2 tablespoons olive oil |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a large skillet, cook the pancetta until the fat is rendered and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. To the fat remaining in the pan, add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 1/4 cup plus 2 tablespoons of the olive oil, the bread crumbs and salt and pepper and cook, stirring, until lightly toasted and golden brown, about 3 minutes. Add the parsley and oregano, stir, and remove from the heat. Spread on a plate to cool.
3. In a large bowl, combine the cooled breadcrumb mixture with the cooked pancetta, artichoke hearts, Romano cheese, 1/2 cup olive oil, lemon juice, lemon zest, and 1 teaspoon of the Essence. Stir until well blended. Adjust the seasoning, to taste, with salt and pepper.
4. Spread the butterflied leg of lamb, boned side up, on a work surface with the grain of the meat running left to right. Spread the bread crumb mixture across the meat, leaving a 1/2-inch border on all sides. Roll the meat over the stuffing, jelly-roll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches. Rub the olive oil over the surface of the meat and sprinkle with the remaining tablespoon of Essence. Place in a heavy roasting pan and roast until brown and tender, and an instant read thermometer registers 140 degrees F. for medium-rare, 1 hour to 1 hour and 10 minutes.
5. Remove from the oven and transfer to a cutting board. Let rest for 15 minutes before carving. To serve, remove the kitchen twine and slice.
6. Essence (Emeril's Creole Seasoning):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried leaf oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup
17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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