Leg Of Lamb Stuffed With Mushrooms And Chevre

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (3 lb) boneless leg of lamb
• 3 tablespoons butter
• 1/2 lb cremini mushroom, sliced
• 1 large shallot, minced
• 1 tablespoon salt
• 1 tablespoon pepper
• 10 ounces chevre cheese
• 4 tablespoons olive oil
• butchers kitchen twine

Recipe

• 1 preheat oven to 350 degrees.
• 2 pound lamb out to about 1 1/2 inches thick.
• 3 in a large saute pan heat butter over med heat and saute mushrooms until soft. set mushrooms aside until later.
• 4 season lamb liberally with salt and pepper.
• 5 layer lamb with shallots, chevre and criminis.
• 6 roll the lamb into a log and tie with butchers twine.
• 7 in a large saute pan, heat oil over med-high heat and sear lamb on all sides.
• 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 let the lamb rest about 10 minute to prevent juice from running and it drying out.