Leg Of Lamb Stuffed With Mushrooms And Chevre

1. 1

   Preheat oven to 350 degrees.

2. 2

   Pound lamb out to about 1 1/2 inches thick.

3. 3

   In a large saute pan heat butter over med heat and saute mushrooms until soft. Set mushrooms aside until later.

4. 4

   Season lamb liberally with salt and pepper.

5. 5

   Layer lamb with shallots, chevre and criminis.

6. 6

   Roll the lamb into a log and tie with butchers twine.

7. 7

   In a large saute pan, heat oil over med-high heat and sear lamb on all sides.

8. 8

   Place lamb on wire rack with baking sheet underneath. Roast for about an hour until internal temp is reached (140 for rare, 170 for well done, I usually go about 155 and it's nice and pink but not bloody).

9. 9

   Let the lamb rest about 10 minute to prevent juice from running and it drying out.

* Per serving · 4 servings · Values may vary.

No additional tips available.