Lamb Roast Stuffed With Spinach And Chevre Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

4 cups fresh spinach, cleaned and stemmed

2 tablespoons salt

2 tablespoons olive oil

2 1/2 tablespoons paprika

1 tablespoon dried thyme

1 (5 pound) leg of lamb, boned and butterflied

1 tablespoon dried leaf oregano

1 tablespoon black pepper

1 tablespoon onion powder

1/2 cup chopped leeks, white part only

Salt and pepper

3 tablespoons chopped fresh rosemary plus fresh rosemary sprigs

2 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup cracked black pepper

2 tablespoons chiffonade of mint

2 tablespoons garlic powder

Essence, recipe follows

1 1/2 cup Chevre

1 tablespoon cayenne pepper

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