Leg Of Lamb With Mushroom Stuffing Recipes

STUFFING FOR SUNDAY START-UP LEG OF LAMB

Steps:

• Melt 4 tablespoons butter. Saute onion for about 5 minutes or until tender. Add the mushrooms and saute for another 5 minutes or until tender. If they give off a lot of water, then reduce over high heat until mushrooms are dry.
• Add the garlic, rosemary and bread crumbs and remove from heat. Season with olives, parsley and then with salt and pepper to taste.

MUSHROOM STUFFED LAMB FILLETS

Steps:

• To make for 4 people just double above ingredients.
• Add oil and butter to a fry pan heat until butter melts. Add onion and garlic and cook until onions are soft.
• Add mushrooms and Worcestershire sauce, stir until mushroom are soft, throw in the thyme, parsley and rosemary and mix well. Add cream, breadcrumbs and pepper to taste combine and remove from heat.
• Place mixture in a separate bowl and add egg and veal mince, stirring until well combined.
• Take a meat mallet and pound lamb fillets to flatten slightly. Spread stuffing mixture all over the lamb fillet, take the second fillet and place on top, secure well with toothpicks.
• Place in an ovenproof dish and bake in pre heated oven 190c for 25-35 Min's (cook time depending on whether you like your meat rarer or more well done.). Remove from oven and rest for 5 Min's then slice in two.
• Serve on a bed of greens topped with red wine gravy. Since we are in October and this is the time, because of Halloween we can get pumpkins. I served pumpkin mash on the side but you can serve with any veg mash or potato.

LEG OF LAMB STUFFED WITH MUSHROOMS AND CHEVRE

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.