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Boneless Leg of Spring Lamb with Spinach and Wild Mushroom Stuffing
| 1 |
New Zealand Spring Lamb Leg, Boneless |
1 |
| 2 tbsp |
Butter |
30 ml |
| 2 |
Shallots or Green Onions, finely chopped |
2 |
| 1/2 lb |
Wild Mushrooms, sliced |
250 g |
| 2 tbsp |
Madeira or Port |
30 ml |
| 10 oz |
Spinach, washed, drained and chopped |
225 g |
| 1/2 cup |
Breadcrumbs |
50 ml |
| 1/2 cup |
Walnuts or Chestnuts, chopped |
50 ml |
| 1 |
Egg, beaten |
1 |
| 2 tbsp |
Cream |
30 ml |
| 1 tsp |
Grated Lemon Rind |
5 ml |
| 1/2 tsp |
Nutmeg |
2 ml |
Sprinkle inside of lamb with salt and freshly ground pepper. Melt butter in a large heavy frying pan. Add shallots and cook until tender. Add mushrooms and continue cooking until softened. Pour in Madeira. In a large bowl, combine mixture with remaining ingredients. Mix well. Spread stuffing over leg. Roll and tie securely. Roast in medium oven 325°F (160°C) for approximately 1 hour.
Yield: 6 servings
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