Crawfish and Goat's Cheese Stuffed Leg of Lamb with Rosemary Jus

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(2) Course Main Dishes

Ingredients in this Recipe

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

Recipe Preparation

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