Leg of Lamb Stuffed With Mushrooms and Chevre
photo by Outta Here
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
KLBoyle
Frisco, Colorado
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