Leg of Lamb Stuffed with Mushrooms and Chevre
Elevate your dinner table with this show-stopping Leg of Lamb Stuffed with Mushrooms and Chèvre, a dish that's as elegant as it is flavorful. This recipe showcases a tender, boneless leg of lamb that’s butterflied and filled with a luscious stuffing made from earthy button mushrooms, creamy chèvre (soft goat cheese), and crisp panko breadcrumbs, all seasoned with fragrant thyme and aromatic shallots. Rolled, tied, and seared to perfection before roasting, the lamb develops a beautifully caramelized crust while staying juicy and succulent. A splash of dry white wine enhances the flavors as it roasts, creating a dish that’s perfect for holidays, special occasions, or an elevated weekend feast. Serve this impressive entrée with your favorite sides, and wow your guests with every slice. Ideal keywords: stuffed leg of lamb, goat cheese lamb recipe, mushroom stuffing, elegant dinner recipes.
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Ingredients
- 1 approximately 4 lbs boneless leg of lamb
- 2 tablespoons olive oil
- 8 ounces button mushrooms
- 2 small shallots
- 3 garlic cloves
- 1 tablespoon fresh thyme leaves
- 6 ounces chèvre (soft goat cheese)
- 1 cup panko breadcrumbs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 roll kitchen twine
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Prepare the stuffing: Finely dice the mushrooms, shallots, and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced mushrooms, shallots, and garlic, and sauté until softened and most of the moisture has evaporated, about 8 minutes. Stir in the fresh thyme leaves and cook for 1 additional minute. Remove from heat and allow the mixture to cool.
Step 3
In a mixing bowl, combine the cooled mushroom mixture, chèvre, and panko breadcrumbs. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Stir until fully incorporated and set aside.
Step 4
Using a sharp knife, butterfly the boneless leg of lamb by slicing through the thickest part horizontally and opening it like a book. Be careful not to cut all the way through. Cover the lamb with plastic wrap and gently pound it with a meat mallet to even out the thickness.
Step 5
Spread the mushroom and chèvre mixture evenly over the opened lamb, leaving about a 1-inch border around the edges.
Step 6
Roll the lamb tightly around the filling and secure it with kitchen twine, tying at intervals to ensure it holds its shape. Brush the outside with 1 tablespoon of olive oil and season with the remaining teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Step 7
Heat a large ovenproof skillet or roasting pan over medium-high heat and melt the butter. Sear the lamb on all sides until golden brown, about 2-3 minutes per side.
Step 8
Pour the dry white wine into the skillet and transfer it to the preheated oven. Roast for about 60-75 minutes, or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium when checked with a meat thermometer.
Step 9
Remove the lamb from the oven and tent it with aluminum foil. Allow it to rest for 15 minutes before slicing.
Step 10
Cut the lamb into 1-inch slices and serve with your favorite sides. Enjoy!
Nutrition Facts
| Serving size | (2627.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5155.1 |
| Total Fat 317.8g | 0% |
| Saturated Fat 138.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1604.6mg | 0% |
| Sodium 2441.3mg | 0% |
| Total Carbohydrate 67.6g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 15.1g | |
| Protein 455.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 613.7mg | 0% |
| Iron 40.5mg | 0% |
| Potassium 7272.6mg | 0% |
Source of Calories