Stuffed Wild Mushroom Leg of Lamb
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.betterthanbouillon.com.
Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Butcher's twine
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Measuring spoon
- Paring knife
- Wooden spoon
- Aluminum foil
- Instant-read thermometer
- Plate
- Kitchen towel
Ingredients
- 1 (5-6 pound) boneless leg of lamb, pounded ¾-inch thick
- 2 tablespoons olive oil
- 1 tablespoon Better Than Bouillon Roasted Beef Base
- 2 tablespoons minced garlic
- 2 tablespoons freshly chopped rosemary
- .25 cup olive oil
- 1 cup minced shallots
- 4 ounces chanterelle mushrooms, chopped
- 4 ounces baby bella mushrooms, chopped
- 2 ounces porcini mushrooms, chopped
- 2 ounces oyster mushrooms, chopped
- 1 tablespoon minced garlic
- 1 tablespoon Better Than Bouillon Mushroom Base
- 1 teaspoon cracked black pepper
- .5 cup panko breadcrumbs
- 1 cup freshly chopped parsley
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