Lamb Roast Stuffed With Crawfish And Chevre | Emerils.com

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons minced shallots
• 1/2 cup chopped leeks (white part only, well washed)
• Salt and freshly ground black pepper to taste
• 1/2 pound peeled crawfish tails
• One 10-ounce bag fresh spinach, washed well, tough stems removed, and coarsely chopped (about 4 cups)
• 1 tablespoon minced garlic
• 1 1/2 cups crumbled chËvre cheese
• 1 leg of lamb (9 to 10 pounds), trimmed of fat and butterflied with shank bone intact, pelvic bone removed
• 3 tablespoons chopped fresh rosemary leaves
• Butcherís twine
• 1/2 cup cracked black peppercorns