-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.