Recipe by KLBoyle
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.
Top Review by pjmlx3
I made this for Christmas dinner. I'm not a fan of chevre, so I used marscapone. The lamb was moist and tender, and the taste was fantastic. But when I rolled up the lamb, a lot of the mushrooms came out of the sides, and while cooking, much of the cheese cooked out. I put the escapee mushrooms on top of the roast, and made the cooked cheese into a sauce with the drippings. Served with new potatoes and fresh green beans. I will definitely make this again, but may just make the mushrooms, shallots, and chevre into a sauce rather than stuffing the lamb.
- 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
Directions See How It's Made
- 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.