Leg Of Lamb Stuffed With Mushrooms And Chevre Recipes

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LEG OF LAMB STUFFED WITH MUSHROOMS AND CHEVRE



Leg of Lamb Stuffed With Mushrooms and Chevre image

I got this recipe from food network, courtesy of Mark Black of the Brown Palace hotel in Denver, CO. I had to share this with you because it is an amazing recipe and everyone deserves to enjoy this dish! If you want to impress someone, go for this dish. It is definite 5 star quality.

Provided by KLBoyle

Categories     Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (3 lb) boneless leg of lamb
3 tablespoons butter
1/2 lb cremini mushroom, sliced
1 large shallot, minced
1 tablespoon salt
1 tablespoon pepper
10 ounces chevre cheese
4 tablespoons olive oil
butchers kitchen twine

Steps:

  • Preheat oven to 350 degrees.
  • Pound lamb out to about 1 1/2 inches thick.
  • In a large saute pan heat butter over med heat and saute mushrooms until soft. Set mushrooms aside until later.
  • Season lamb liberally with salt and pepper.
  • Layer lamb with shallots, chevre and criminis.
  • Roll the lamb into a log and tie with butchers twine.
  • In a large saute pan, heat oil over med-high heat and sear lamb on all sides.
  • Place lamb on wire rack with baking sheet underneath. Roast for about an hour until internal temp is reached (140 for rare, 170 for well done, I usually go about 155 and it's nice and pink but not bloody).
  • Let the lamb rest about 10 minute to prevent juice from running and it drying out.

Nutrition Facts : Calories 1257, Fat 101.5, SaturatedFat 47.3, Cholesterol 313.7, Sodium 2380.9, Carbohydrate 6.2, Fiber 0.8, Sugar 2.8, Protein 78.1

LEG OF LAMB STUFFED WITH APPLE WOOD SMOKED CHEVRE AND GOLDEN CHANTERELLES



Leg of Lamb Stuffed with Apple Wood Smoked Chevre and Golden Chanterelles image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 boneless leg of lamb (about 3 pounds)
3 tablespoons unsalted butter
1/2 pound golden chanterelle mushrooms, sliced
3 ounces shallots, minced
Salt and ground black pepper
1 pound Apple Wood Smoked Chevre (or plain chevre), sliced into pieces
Butcher's string or twine
4 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Pound the lamb with a meat mallet until it is 1 1/2-inches thick. In a large saute pan with butter on medium heat, add the chanterelles and saute until dark brown in color. Set the mushrooms aside until needed.
  • Season the interior of the leg with the shallots, salt, and pepper. Lay the chevre and Sauteed mushrooms evenly down the center of the pounded out leg. Roll the leg into the shape of a log and tie with butcher's string to hold the round shape. Season the exterior of the leg with salt and pepper.
  • In a large saute pan with the olive oil on medium-high heat, sear all sides of the lamb. Place the seared leg onto a wire rack with a baking tray underneath. Place the leg in the oven and roast for approximately 1 hour, or until desired internal temperature has been reached. For rare lamb, roast to an internal temperature of 140 degrees F. and 170 degrees F. for well done.
  • When the pan is removed from the oven, let the lamb rest for 10 minutes at room temperature before slicing. This will prevent the juices from leaving the lamb and drying out the meat.

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Provided by Patrick

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h25m

Yield 8

Number Of Ingredients 12

1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Steps:

  • Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  • Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  • In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  • Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g

HERB STUFFED LEG OF LAMB



Herb Stuffed Leg of Lamb image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 5

1 (6 pound) boneless leg of lamb, with shank
Salt and freshly ground black pepper
3 tablespoons pureed garlic
1/2 cup assorted chopped fresh herbs, such as parsley, oregano, basil, thyme, chives, mint
2 tablespoons olive oil

Steps:

  • Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out. Butterfly leg for stuffing.
  • Preheat oven to 375 degrees F. Lay lamb flat on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Shank bone will protrude at one end. Generously season outside with salt and pepper.
  • Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.) Let sit at room temperature about 10 minutes before carving, so juices can run to center. Remove strings and slice meat thinly across the roll. Serve with Roasted Eggplant and Myzithra Cheese Puree. To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F. Use leftover meat and puree for pita sandwiches.

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