Leg of Lamb Stuffed with Wild Mushrooms and Greens

Leg of Lamb Stuffed with Wild Mushrooms and Greens
Photo by Brian Leatart

Ingredients

  • 1 ½ tablespoons fresh rosemary
  • 1 tablespoon butter
  • 4 tablespoons olive oil
  • 1 ¼ pounds assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake)
  • 1 large egg
  • 1 garlic clove
  • 2 tablespoons whipping cream
  • + 9 more ingredients
    • 1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
    • ½ cup onion
    • 1 cup fresh breadcrumbs made from day-old French bread
    • ¾ teaspoon salt
    • 10 medium Swiss chard leaves
    • 3 garlic cloves
    • 4 ounces ground veal or lamb
    • ½ teaspoon ground black pepper
    • 1 ½ tablespoons fresh thyme

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 ...

View full recipe at Epicurious

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