Dirty Wild Rice And Andouille Sausage-stuffed Lamb Loin

Total Time: 3 hrs Preparation Time: 35 mins Cook Time: 2 hrs 25 mins

Ingredients

• Servings: 12
• 2 (6 ounce) boxes long-grain rice and wild rice, seasoning packets included
• 4 1/4 cups water
• 5 tablespoons butter, divided
• 1 (14 ounce) package andouille sausages
• 1 1/2 cups yellow onions, finely chopped
• 1 cup celery, finely chopped
• 1 cup green bell pepper, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon chef paul prudhommes poultry magic seasoning
• 1 tablespoon paprika
• 1 cup 33% less-sodium chicken broth
• 6 green onions, thinly sliced
• 1 teaspoon tabasco sauce (optional)
• 1 (4 lb) boneless center cut lamb loin roast

Recipe

• 1 preheat oven to 325 degrees.
• 2 in a medium saucepan, combine rice, seasoning packets, water and 2 tablespoons butter.
• 3 bring to a boil, reduce heat and simmer covered 25 minutes or until water is absorbed.
• 4 meanwhile, cut sausage into 1/2-inch slices.
• 5 heat remaining 3 tablespoons butter in saucepan over medium-high heat.
• 6 add sausage and cook 5 minutes, stirring occasionally.
• 7 stir in onion, celery, bell pepper, garlic, seasoning and paprika.
• 8 cook 10 minutes, stirring occasionally.
• 9 reduce heat to medium-low; stir in prepared rice, chicken broth, green onion and if desired, hot sauce.
• 10 cook 15 to 20 minutes or until liquid is absorbed then set aside.
• 11 starting off-center, slice lamb lengthwise, cutting to, but not through, other side.
• 12 open butterflied portions, laying lamb flat.
• 13 turning knife blade parallel to surface of cutting board, slice larger portion of lamb in half horizontally, cutting to, but not through, other side; open flat.*.
• 14 scoop out 3 cups rice mixture and set aside.
• 15 spread remaining rice mixture evenly over cut surface of meat.
• 16 roll up the loin tightly to resemble the original roast.
• 17 tie securely with butcher twine.
• 18 cover and refrigerate reserved rice until serving time.
• 19 place roast on a rack in a greased shallow roasting pan.
• 20 roast, uncovered, in oven for 75 minutes, or until temperature reaches 155 degrees.
• 21 remove from oven and let stand 15 minutes before carving.
• 22 carve crosswise into 1-inch-thick slices to serve.
• 23 warm reserved rice mixture to serve alongside prepared roast.
• 24 *for assistance butterflying the roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.