L’Etoile’s Spinach-and-Mint Stuffed Lamb

Odessa Piper developed this recipe for the legs of lamb from Janie Crawford’s farm. Since the recipe calls for only 4 to 6 ounces of lamb per person, this is a very economical dish. Odessa bones the leg and takes out each separate muscle, removes the ‘white’ skin and tendons, and then pounds out the meat to form a steak a