What's Cooking: Stuffed leg of lamb

It's time to start thinking about your Easter menu! Robert Ehrlich, of Uncle Giuseppe's, shows News 12's Lily Stolzberg how to make stuffed leg of lamb with roasted shallot and rosemary demi glace.
10 lbs. boneless leg of lamb - filleted
½ lb. baby spinach
¼ lb. provolone cheese
6 roasted red peppers butterflied
2 tsp. garlic salt
1 cup grated pecorino romano cheese
1 tsp. kosher salt
1 tsp. black pepper
Rosemary demi glace
- Lay out filleted leg of lamb
- Season with salt and pepper
- Layer provolone cheese on top of lamb evenly
- Layer spinach on top of provolone cheese evenly
- Layer butterflied roasted red peppers on top of spinach evenly
- Season with garlic salt
- Add grated Pecorino Romano cheese
- Roll lamb from end to end and tie
- Roast in 360 degree oven for 2 hours or until internal temperature reaches 155 degrees
- Remove from oven and let rest 30 minutes before removing string and slicing beef
Ingredients for rosemary demi glace:
2 oz shallots - minced
1/8 lb. unsalted butter
1 cup red wine
4 oz. fresh rosemary - tied in a bundle
7 oz. demi glace
Salt and pepper to taste
Directions for demi glace:
- In Medium sauce pot add butter and melt
- Add diced shallots and caramelize
- Add red wine and reduce
- Add pre-reduced demi glace
- Add rosemary bundle
- Let simmer 10 minutes and remove the rosemary