LAMB STUFFED ROASTED BALSAMIC MUSHROOMS
Other ground meat like beef or chicken can be used in this recipe instead of lamb. Other hardy herbs like rosemary, thyme or dried sage can be used instead of fresh sage leaves. These are great for kids lunch boxes, just remove the nuts. Coconut aminos liquid is made from fermented coconut nectar and is similar in taste to sweet soy sauce. Gluten free Tamari sauce can be used as well.
Provided by Irena Macri
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 200 °C/395 °F.
- In a medium frying pan, cook onion in butter or ghee for 1-2 minutes over medium heat. Add sage leaves and almonds and cook for a further 2 minutes, stirring a few times. Transfer to a bowl with raw lamb mince, garlic, salt and pepper and combine well with your hands until well incorporated.
- Remove the mushroom stumps by carefully twisting and pulling. Slice a paper-thin layer from the top of the mushrooms' heads to make them more stable when sitting upside down. Combine balsamic vinegar with oil, coconut aminos and sea salt. Use a pastry brush or your fingers to coat the mushrooms with the marinade mix.
- Fill each mushroom cavity with about a tablespoon of lamb mixture. It should look like a little dome of meat sitting inside a mushroom. Place stuffed mushrooms on a foil or baking paper covered oven tray and transfer to the middle shelf of the oven. Roast for 22-25 minutes at 200 °C/395 °F.
- At around 20 minute mark, combine glaze ingredients in a small frying pan or saucepan and heat over medium heat until the liquid starts simmering. Turn the heat off and set aside.
- Remove mushrooms from the oven and brush the top of the meat with balsamic glaze before serving. Serve with your favourite vegetable side dish.
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
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
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.
MUSHROOM STUFFED LAMB FILLETS
Usually associated with legs. A yummy adapted recipe for stuffed lamb for 2 or 4 people when a leg is just to much.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 310.7, Fat 24.6, SaturatedFat 9.2, Cholesterol 145.6, Sodium 294.8, Carbohydrate 14.7, Fiber 0.9, Sugar 2.5, Protein 8.6
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
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 STUFFED WITH WILD MUSHROOMS AND GREENS
Steps:
- Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
- Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. 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.)
- Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. 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. 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. Place lamb on rack in 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. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.
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- Preheat the Big Green Egg® to 400°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
- Add the olive oil to a large sauté pan over medium-high heat. Add the shallots and cook for 1 - 2 minutes. Add all of the mushrooms and cook for 3 - 4 minutes more. Add the garlic, Mushroom Base and black pepper to the pan and cook for 1 minute more. Add the panko and parsley to the pan and toss to coat.
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- To make the stuffing, heat a frying pan until medium-hot, add the butter and onions and fry until softened and very lightly browned, then add the tarragon and pour it all into a bowl and set aside.
- Return the frying pan to the heat, and when hot, add the clarified butter and the lamb mince and fry until light brown. Season with salt and black pepper then drain, discarding any excess fat.
- Return the frying pan to the heat once more, add the mushrooms and fry in the residual oil until just tender. Season with salt and pepper and add to the bowl.
- Open up the leg of lamb, season the inside with salt and pepper. Place the stuffing in the centre, then fold the lamb back over pressing down lightly to just seal together.
- For the boulangère potatoes, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper.
GARLIC-AND-HERB STUFFED LEG OF LAMB RECIPE | MYRECIPES
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- Cut off pointed ends of garlic bulbs. Place each bulb on a piece of aluminum foil; drizzle evenly with 2 tablespoons olive oil, and sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold foil to seal.
- Whisk together 1/4 cup olive oil, lemon juice, and shallots; brush inside of lamb with half of oil mixture, and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Spread inside with mashed garlic, and sprinkle with rosemary, thyme, and lemon rind.
- Roll up lamb, and tie with string at 1-inch intervals. Place on a rack in a roasting pan. Brush with remaining oil mixture. Sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper.
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- Place the lamb on a large work surface and open it up. It should unroll easily with the bone already removed.
- Using a sharp knife, cut into the larger chunks of meat to create a flap and open it up. Continue doing this until the meat is one large flat piece, with relatively even thickness.
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