Chef Dirks Leg of Lamb,Lamb Merguez & Brown Crimini M Recipe

Name: Chef Dirks Leg of Lamb,Lamb Merguez & Brown Crimini M
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs leg of lamb, trimmed lean, no tendons, cut into 2 inch cubes (roughly 1.5 oz per cube); 18 medium brown cremini mushrooms; 1 medium red onion, cut into large dice; 2 cups olive oil; 2 cups red wine; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh garlic; 1 tablespoon chopped of fresh mint; 3 tablespoons chopped fresh parsley; 1 tablespoon cracked black pepper; kosher salt; 5 ounces Greek yogurt; 1 whole egg, whisked; 1 ounce white wine; 12 ounce extra virgin olive oil; 1 tablespoon smoked paprika; 1 tablespoon porcini mushroom, powder; 1 pinch saffron; 1 teaspoon chili, flake; 1 teaspoon granulated garlic; 1 teaspoon dried greek oregano; 12 a lemon, juice of; zest from 1/2 a lemon; kosher salt; cracked black pepper

Servings: persons

1 12 lbs leg of lamb, trimmed lean, no tendons, cut into 2 inch cubes (roughly 1.5 oz per cube)
18 medium brown cremini mushrooms
1 medium red onion, cut into large dice
2 cups olive oil
2 cups red wine
1 tablespoon Dijon mustard
1 tablespoon minced fresh garlic
1 tablespoon chopped of fresh mint
3 tablespoons chopped fresh parsley
1 tablespoon cracked black pepper
kosher salt
5 ounces Greek yogurt
1 whole egg, whisked
1 ounce white wine
12 ounce extra virgin olive oil
1 tablespoon smoked paprika
1 tablespoon porcini mushroom, powder
1 pinch saffron
1 teaspoon chili, flake
1 teaspoon granulated garlic
1 teaspoon dried greek oregano
12 a lemon, juice of
zest from 1/2 a lemon
kosher salt
cracked black pepper

1
For Marinate: Mix all ingredients, add salt to taste.
2
In separate bowls coat the lamb and the mushrooms and marinate for 24 hours.
3
For Mopping Sauce: Add together all ingredients, whisk heavily so everything mixes together - let refrigerate for a minimum of 6 hours up to overnight.
4
For Kabobs, place ingredients in this order: Diced leg, onion, mushroom, onion, merguez sausage, onion.
5
Repeat for as long as your kabob skewer is able to handle and rotate evenly.
6
Before using this mopping product, start with a high heat grill in order to sear in the juices and to form your crust on the lamb (about 4- 5 minutes while rotating should be good).
7
Adjust coals to lower temperature to a medium-high heat and using a brush coat the Kabobs with a generous layer of the Greek Yogurt mopping sauce.
8
Let brown and bubble and continue to coat until you have reached the internal temperature of 142 degrees F on the sausage.
9
The leg of lamb should come out medium rare at 125 degrees.
10
This is why it is important to cut the leg of lamb larger than the sausage so you can have a juicy cut of lamb well mopped, flavorful mushrooms and spicy merguez all on the same plate.

2160

kcal

Calories

215

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 12 lbs leg of lamb, trimmed lean, no tendons, cut into 2 inch cubes (roughly 1.5 oz per cube), 18 medium brown cremini mushrooms, 1 medium red onion, cut into large dice, 2 cups olive oil, and more.

Yes, Chef Dirks Leg of Lamb,Lamb Merguez & Brown Crimini M falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef Dirks Leg of Lamb,Lamb Merguez & Brown Crimini M

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