Duxelles Stuffed Lamb Leg With Roast Vegetables

Name: Duxelles Stuffed Lamb Leg With Roast Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 1 clove garlic, minced; 3 None shallots, finely chopped; 5 oz button mushrooms, finely chopped; 1/2 cup balsamic vinegar; 2 3/4 lb leg of lamb; 1 tsp sea salt; 2 None large parsnips, cut into chunks; 2 None large carrots, cut into chunks; 1 None large sweet potato, cut into chunks; 2 None large potatoes, cut into wedges; 2 tbsp olive oil; 1/2 cup beef stock

Servings: persons

3 tbsp butter
1 clove garlic, minced
3 None shallots, finely chopped
5 oz button mushrooms, finely chopped
1/2 cup balsamic vinegar
2 3/4 lb leg of lamb
1 tsp sea salt
2 None large parsnips, cut into chunks
2 None large carrots, cut into chunks
1 None large sweet potato, cut into chunks
2 None large potatoes, cut into wedges
2 tbsp olive oil
1/2 cup beef stock

1
Preheat oven to 350u00b0F.
2
To make the mushroom duxelles, melt butter in a large frying pan. Cook garlic, shallots and mushrooms, stirring, until shallots are softened. Add 1/4 cup vinegar. Bring to a boil then reduce heat and simmer for 5 mins, or until liquid has evaporated. Fill lamb cavity with duxelles and coat exterior with salt.
3
Arrange vegetables in a single layer in a large, shallow Dutch oven. Drizzle with oil. Place lamb on an oiled wire rack over vegetables. Roast for 1 hour 30 mins, or until lamb is cooked to your liking and vegetables are tender. Remove lamb and vegetables from dish. Cover lamb and let rest for 10 mins.
4
Meanwhile, place pan juices over medium heat. Stir in stock and remaining vinegar. Bring to a boil then strain into a small serving vessel.
5
Serve lamb with vegetables and sauce.

1155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tbsp butter, 1 clove garlic, minced, 3 None shallots, finely chopped, 5 oz button mushrooms, finely chopped, and more.

Yes, Duxelles Stuffed Lamb Leg With Roast Vegetables falls under the Meat & Poultry 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.

That's it — enjoy your meal!