Recipe courtesy of Emeril Lagasse
Print
Yield:
8 servings
Level:
Easy

Ingredients

  • 4 tablespoons olive oil
  • 1/2 cup chopped leeks, white part only
  • Salt
  • Freshly ground white pepper
  • 1 tablespoon chopped garlic
  • 4 cups fresh sorrel, cleaned, stemmed, and chopped
  • 1 pound Louisiana crawfish tails
  • 8 ounces Goat's cheese
  • 1 (5 pound) leg of lamb, trimmed and butterflied
  • Butchers twine
  • 1/2 cup cracked black pepper
  • 4 cups beef or veal demi-glace
  • 1/2 cup finely chopped fresh rosemary

Directions

Preheat the oven to 425 degrees F. In a saute 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 butchers 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 F. 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Leg of Lamb with Goat Cheese Potatoes and Sauce Perigueux

Recipe courtesy of Emeril Lagasse

Prosciutto and Cheese Stuffed Lamb Tenderloin

Recipe courtesy of Giada De Laurentiis

Roasted Rack of Lamb with Goat Cheese Potatoes and Sauce Perigueux

Recipe courtesy of Emeril Lagasse

Rack of Lamb with Mint-Basil Pesto

Recipe courtesy of Giada De Laurentiis

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Southern and Hungry

5:30pm | 4:30c

Burgers, Brew & 'Que

6:30pm | 5:30c

Burgers, Brew & 'Que

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Cheap Eats

10:30pm | 9:30c

Man Fire Food

11pm | 10c

Man Fire Food

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Cheap Eats

2:30am | 1:30c

Man Fire Food

3:30am | 2:30c

So Much Pretty Food Here