Proffitt's lamb leg
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Leg of lamb, butterflied and pounded 1-inch thick |
| ⅔ | cup | Dry red wine |
| 2 | tablespoons | Fresh lemon juice |
| ½ | cup | Olive oil |
| 2 | tablespoons | Calvert's Cedar Street Basil Mustard |
| 1 | pounds | Rocotta cheese |
| 2 | 1 o oz. pkgs. frozen chopped spinach, thawed,squeezed dry | |
| 6 | Scallions, chopped | |
| 1 | Egg, beaten | |
| 1 | cup | Pine nuts |
| 1 | teaspoon | Oregano |
| ½ | cup | Calvert's Cedar Street Basil Mustard |
| 3 | teaspoons | Anchovy paste |
| 2 | Cloves garlic, minced | |
Directions
FILLING
COATING
Time: 02:00
Marinate leg of lamb overnight, using Calvert's Cedar Street marinade for beef. Make filling by combining the next 6 ingredients and mixing well. Spread inside of flattened lamb leg with filling, keeping it in the center. Roll the lamb around the stuffing and tie with twine at 1-½-inch intervals. For smoking, use a grill with a cover. Use hard wood or mesquite as fuel. Build a hot fire that is no longer flaming.
Sear lamb until brown on all sides. Place lamb on platter until fire cools slightly, and spread with coating. More coating should be brushed on during smoking. Add lamb and smoke for approximately 1 hour with cover on, turning often. Test lamb for doneness (should be pink). Let stand 10 minutes before removing string and slicing into filled rounds. Source: Calvert's Mustard Cookbook