Embark on a culinary journey with our succulent Leg of Lamb Stuffed with Wild Mushrooms and Greens. This regal dish epitomizes elegance and rustic charm, marrying tender lamb with an orchestra of earthy flavors. Within this article, you'll discover a trio of delectable recipes that will tantalize your taste buds and transport you to a realm of gastronomic delight. Prepare to be captivated by the harmonious blend of lamb, wild mushrooms, and vibrant greens, orchestrated with a symphony of herbs and spices.
The centerpiece of this culinary masterpiece is the Leg of Lamb Stuffed with Wild Mushrooms and Greens. Imagine a succulent leg of lamb, lovingly stuffed with a medley of aromatic wild mushrooms, tender greens, and a chorus of herbs. Roasted to perfection, the lamb exudes an alluring crust, while the stuffing unveils a symphony of textures and flavors.
Accompanying this regal dish is a vibrant Salsa Verde, a herbaceous sauce bursting with the freshness of parsley, basil, and capers. Its tangy and piquant notes cut through the richness of the lamb, creating a harmonious balance of flavors.
To complete this culinary symphony, we present a simple yet elegant Sautéed Green Beans with Garlic and Lemon. The crisp green beans, tossed with fragrant garlic and a hint of lemon zest, provide a refreshing contrast to the richness of the lamb and the intensity of the Salsa Verde.
With each bite, this trio of recipes offers a captivating journey through a landscape of flavors. Prepare to be mesmerized by the succulent lamb, the earthy medley of wild mushrooms and greens, the vibrant Salsa Verde, and the refreshing Sautéed Green Beans with Garlic and Lemon. These recipes are an ode to the beauty of rustic cooking, showcasing the harmony between simple ingredients and culinary artistry.
STUFFED LEG OF LAMB
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
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
STUFFED LEG OF LAMB
Provided by Food Network
Time 2h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary.
- Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.
- Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley.
HERB STUFFED LEG OF LAMB
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.
LEG OF LAMB STUFFED WITH GREENS AND FETA
Steps:
- In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.
- Make 8 small slits randomly in the lamb and insert the garlic quarters.
- Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty). Stuff the lamb with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well stuffed. Close the opening with toothpicks. Rub the lamb all over with the remaining greens. Cover and refrigerate for at least 3 hours, or overnight.
- Preheat the over to 450°F.
- Scrape the greens off the surface of the lamb and reserve. Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably clay or Pyrex one. Roast for 20 minutes.
- Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. Add the reserved greens.
- Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
- Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
- NOTE: Alternatively, you can use a butterflied leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.
LEG OF LAMB WITH MUSHROOM STUFFING
See smiles all around when you serve this Leg of Lamb with Mushroom Stuffing. This savory Leg of Lamb with Mushroom Stuffing dish is packed with flavor.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir until mushrooms are tender and liquid is cooked off. Cool slightly.
- Meanwhile, prepare stuffing as directed on package, reducing water to 1 cup and butter to 2 Tbsp. Add mushrooms and cheese; mix lightly.
- Place lamb, cut-side up, on cutting board; press to flatten. Spread with stuffing mixture. Roll up, starting at one long side. Tie closed in several places with kitchen string. Place in 13x9-inch baking dish. Whisk remaining ingredients until blended; pour over lamb.
- Bake 1 hour 20 min. or until lamb is medium-rare doneness (150°F). Remove from oven. Cover with foil; let stand 10 to 15 min. or until medium doneness (160°F).
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0.8698 g, Sugar 0 g, Protein 32 g
LEG OF LAMB STUFFED WITH MUSHROOMS AND CHEVRE
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
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
Tips:
- To ensure the lamb is cooked evenly, use a meat thermometer to check the internal temperature. For medium-rare lamb, aim for an internal temperature of 135°F (57°C).
- If you don't have wild mushrooms, you can substitute cremini or button mushrooms. Just make sure to sauté them in butter until they are browned and fragrant.
- To make the stuffing ahead of time, simply cook the mushrooms and greens according to the recipe and let them cool completely. Then, store the stuffing in an airtight container in the refrigerator for up to 3 days. When you're ready to cook the lamb, just stuff the mushrooms and greens into the cavity of the lamb and proceed with the recipe.
- If you don't have a Dutch oven, you can also cook the lamb in a roasting pan. Just be sure to cover the pan tightly with foil to prevent the lamb from drying out.
- Serve the lamb with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion:
This leg of lamb stuffed with wild mushrooms and greens is a delicious and impressive dish that is perfect for a special occasion. The lamb is cooked to perfection and the stuffing is flavorful and moist. With a little planning, this dish is easy to prepare and is sure to be a hit with your guests.
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