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Leg of Lamb Stuffed with Wild Mushrooms and Greens Recipe

Leg of Lamb Stuffed with Wild Mushrooms and Greens Recipe

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Leg of Lamb Stuffed with Wild Mushrooms and Greens

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Ingredients

Count

Nutrition

772

Calories

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Ingredients:

Serving

10 medium swiss chard leaves (from 2 bunches), thick ribs removed
1 tbsp butter
4 tbsp olive oil
1 1/4 lb assorted wild mushrooms (such as portobello , crimini , and stemmed shiitake), finely chopped
1/2 cup finely chopped onion
1 garlic clove, minced
1 cup fresh breadcrumbs made from day-old french bread
2 tbsp whipping cream
1 1/2 tbsp chopped fresh rosemary
1 1/2 tbsp chopped fresh thyme
3/4 tsp salt
1/2 tsp ground black pepper
1 6- to 7-lb boneless leg of lamb , butterflied to 2-inch thickness , excess fat and sinew trimmed
4 oz ground veal or lamb
1 large egg
3 garlic cloves, sliced

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	771.66 Kcal (3231 kJ)
Calories from fat	543.87 Kcal
		% Daily Value*
Total Fat	60.43g	93%
Cholesterol	203.2mg	68%
Sodium	433.31mg	18%
Potassium	1096.58mg	23%
Total Carbs	4.24g	1%
Sugars	1.62g	6%
Dietary Fiber	1.52g	6%
Protein	49.76g	100%
Vitamin C	14.3mg	24%
Iron	6.8mg	38%
Calcium	65.1mg	7%

Amount Per 100 g
Calories	201.76 Kcal (845 kJ)
Calories from fat	142.2 Kcal
		% Daily Value*
Total Fat	15.8g	93%
Cholesterol	53.13mg	68%
Sodium	113.3mg	18%
Potassium	286.72mg	23%
Total Carbs	1.11g	1%
Sugars	0.42g	6%
Dietary Fiber	0.4g	6%
Protein	13.01g	100%
Vitamin C	3.7mg	24%
Iron	1.8mg	38%
Calcium	17mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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