Leg of Lamb Stuffed with Wild Mushrooms and Greens
Adapted from Bon Appétit, October 2001
Makes 12 servings
- 10 medium Swiss chard leaves (from 2 bunches), thick ribs removed
- 1 tablespoon butter
- 4 tablespoons olive oil
- 1 1/4 pounds assorted wild mushrooms (such as portobello, cremini, 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 tablespoons whipping cream
- 1 1/2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
- 4 ounces ground veal or lamb
- 1 large egg
- 3 garlic cloves, sliced
Step 1: 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.
Step 2: 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.
Step 3: Cool mushroom mixture. 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.
Step 4: Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper.
Step 5: Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere.
Step 7: 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.
Step 8: 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.
Step 9: 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