Braden Family Cookbook
OF LAMB WITH GOAT CHEESE AND SPINACH STUFFING
open leg of lamb and arrange on work surface, inside facing up.
Butterfly meat by making small incisions in the thicker parts of the
meat without cutting all the way through. Flatten
meat and trim off extra pieces, reserving them, until leg is fairly even
thickness; you should have about 1 pound of this trim meat.
Place a sheet of plastic wrap over lamb and pound meat with a meat
mallet of 2 X 4 inch piece of wood until 1/4 inch thick.
Remove plastic wrap and use a sharp knife to poke halfway into meat,
taking care not to cut all the way through.
Sprinkle 2 TBSP. of Creole seasoning over top of lamb and set aside.
Dice reserved ½ pound meat into ½ inch pieces. In a large skillet heat 2 TBSP. of the oil over medium high heat. Add diced lamb and 1 TBSP. of the Creole seasoning and brown three minutes. Add onions, garlic and 4 turns of black pepper; sauté, stirring constantly, 1 minute. Remove from heat and add spinach and mint. Transfer to a bowl to cool.
half of the stuffing lengthwise along one side of the lamb.
Dot with goat cheese and top with remaining stuffing.
Roll up lamb over stuffing, tucking in ends to make it look neat.
Space 6 pieces of twine under lamb and tie them firmly, starting at the
outsides and working in. Tie roll lengthwise with last piece of string.
Sprinkle a little Creole seasoning over the lamb.
a large skillet heat 1 TBSP. olive oil over high heat.
Add lamb and sear on all four sides, six minutes in all.
Transfer lamb to a roasting pan and roast until brown and tender, 30
minutes for rare, 35 minutes for medium rare.
Remove from oven and let sit, covered loosely with foil, for 10 minutes.
To serve, discard strings, slice in 16 pieces and serve 2 slices per
Suggestion: use the temperature probe when roasting the lamb to get the desired degree of doneness. 135 degrees for rare. 140 degrees for medium rare.
up on “butterflying” or have the guy in the meat department do this for
you if you are not comfortable with the process.