Leg of Lamb Stuffed with Wild Mushrooms and Greens

Name: Leg of Lamb Stuffed with Wild Mushrooms and Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters fresh breadcrumbs made from day-old French bread; 1 Tbsp butter; 1 large egg; 2 Tbsps chopped fresh rosemary; 2 Tbsps chopped fresh thyme; 1 garlic clove, minced; 3 garlic cloves, sliced; 1 teaspoons ground black pepper; 113 grams ground veal or lamb; 3 kilograms boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed; 567 grams assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake), finely chopped; 4 Tbsps olive oil; 118 milliliters finely chopped onion; 1 teaspoons salt; 10 mediums Swiss chard leaves (from 2 bunches), thick ribs removed; 2 Tbsps whipping cream

You can never have too many side dish recipes, so give Leg of Lamb Stuffed with Wild Mushrooms and Greens a try. This recipe serves 12. One serving contains 290 calories, 34g of protein, and 14g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. If you have leg of lamb, salt, mushrooms, and a few other ingredients on hand, you can make it.

Instructions

Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes.

Ingredients you will need

Swiss Chard

Water

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Pot

Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups.

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Swiss Chard

Transfer to large bowl.

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Bowl

Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat.

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Butter

Cooking Oil

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Frying Pan

Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool.

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Minced Garlic

Mushrooms

Clove

Onion

Transfer to bowl with chard.

Ingredients you will need

Swiss Chard

Equipment you will use

Bowl

Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)

Ingredients you will need

Breadcrumbs

Mushrooms

Rosemary

Stuffing

Pepper

Cream

Thyme

Salt

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Frying Pan

Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface.

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Lamb

Equipment you will use

Oven

Sprinkle with salt and pepper.

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Salt And Pepper

Mix veal and egg into mushroom stuffing.

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Mushrooms

Stuffing

Veal

Egg

Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme.

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Rosemary

Poultry

Spread

Thyme

Lamb

Roll

Cooking Oil

Dry Seasoning Rub

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Skewers

Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit.

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Salt And Pepper

Garlic

Lamb

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Kitchen Twine

Knife

Place lamb on rack in roasting pan.

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Lamb

Equipment you will use

Roasting Pan

Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes.

Ingredients you will need

Lamb

Equipment you will use

Kitchen Thermometer