SOUTH AMERICAN STUFFED LEG OF LAMB

   -Burlington Press 05/25/04

 

 

 

6 tablespoons unsalted butter

1 medium onion, chopped

4 cloves garlic, crushed

2 pounds beef or pork chorizo

1 pound fresh baby spinach cleaned

1 pound spicy Monterey Jack cheese, shredded

1 red bell pepper, chopped

1 cup dry bread crumbs

2 eggs         .

1 teaspoon ground cumin

1 teaspoon coarse sea salt

one-half teaspoon black pepper

3 and one-half to 4 pound fresh boneless leg of lamb

    (ask butcher to "butterfly" it for you)

kitchen string

 

Preheat grill.

Place a drip pan in the center of the cooking 'area under where the lamb will be.

 

Melt 3 tablespoons butter in a large skillet. Saute onion and garlic until golden brown. Add chorizo and cook thor­oughly.

 

Then place chorizo in strainer to remove grease. Place chorizo in large mixing bowl and set aside.

 

In the same skillet, melt re­maining 3 tablespoons butter. Add spinach and saute until wilted. Place spinach in mixing bowl with chorizo. Add cheese, bell pepper, bread crumbs, eggs, cumin, salt and pepper; mix to combine.

 

If your butcher did not but­terfly the leg of lamb, do it yourself by cutting almost all the way through the middle and "unrolling" the roast. Once open, pound flat with meat mallet to approximately one­-half to 1 inch thick. Spread cho­rizo mixture on lamb. Roll up the lamb and tie with string.

 

Place rolled lamb on grill over drip pan. Cook lamb over medium heat for approxi­mately 1 to 1 and one-half hours, or until internal temper­ature is 150 degrees.

 

Makes 10 to 12 servings.