New Orleans-style stuffed leg of lamb with garlic wine sauce, mint pesto tossed baby potatoes, and haricots verts from Emeril's Delmonico: A Restaurant With A Past by Emeril Lagasse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • brooke_o7pu7x on April 06, 2026

    Tasty but time consuming. Next time will make mint pesto and breadcrumb filling ahead of time (then just re-toast breadcrumbs day-of if they’ve softened). Had extra filling and it was delicious to use as crunchy topping on the potatoes and green beans. Lamb was flavorful, and I actually forgot to serve the wine sauce with it. I rolled it in a long log and it just enclosed filling (vs snail style like picture) so maybe that’s why it did cook faster than intended. Recipe says about 45 minutes for med-rare, I checked at 30 minutes and it was already med-well. So unfortunately it overcooked my target temp but was still enjoyable. I took a star off because if I had gone 45 minutes it would have been dried up, so be cautious about timing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.