Stuffed Wild Mushroom Leg of Lamb

15 Min.
75 Min.
8
Ingredients
1
(5-6 pound) boneless leg of lamb, pounded ¾-inch thick
1 (5-6 pound) boneless leg of lamb, pounded ¾-inch thick
2
tablespoons olive oil
2 tablespoons olive oil
1
tablespoon Better Than Bouillon® Roasted Beef Base
1 tablespoon Better Than Bouillon® Roasted Beef Base
2
tablespoons minced garlic
2 tablespoons minced garlic
2
tablespoons freshly chopped rosemary
2 tablespoons freshly chopped rosemary
Stuffing
¼
cup olive oil
¼ cup olive oil
1
cup minced shallots
1 cup minced shallots
4
ounces chanterelle mushrooms, chopped
4 ounces chanterelle mushrooms, chopped
4
ounces baby bella mushrooms, chopped
4 ounces baby bella mushrooms, chopped
2
ounces porcini mushrooms, chopped
2 ounces porcini mushrooms, chopped
2
ounces oyster mushrooms, chopped
2 ounces oyster mushrooms, chopped
1
tablespoon minced garlic
1 tablespoon minced garlic
1
tablespoon Better Than Bouillon® Mushroom Base
1 tablespoon Better Than Bouillon® Mushroom Base
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
½
cup panko breadcrumbs
½ cup panko breadcrumbs
1
cup freshly chopped parsley
1 cup freshly chopped parsley
Directions
  1. Preheat the Big Green Egg® to 400°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
  2. Place the lamb, fat side down, onto a work surface.
  3. Mix the Roasted Beef Base, garlic, and rosemary together in a small bowl. Set aside.
  4. 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.
  5. Spread the mushroom stuffing onto the lamb leaving 1-inch around the border. Carefully roll the lamb lengthwise and tie with butchers twine at 1-2 inch intervals.
  6. Rub the outside of the lamb with the marinade that was set aside.
  7. Place the lamb into a grill-proof rimmed pan. Place the pan directly onto the EGG for 1 hour and 15 minutes or until the internal temperature reaches 145°F when checked with an instant read thermometer.
  8. Carefully remove the pan from the EGG and let rest for 15 minutes before slicing.
Delicious served with Yorkshire Pudding. Try this dish with Reduced Sodium Roasted Beef Base; Organic Roasted Beef or Organic Mushroom Base.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.

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