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    Wednesday, June 03, 2015

    Leg of Lamb Stuffed with Mushroom recipe


    1 leg of lamb (about 2 kg)
    2 tablespoon butter
    4 tablespoon olive oil
    1 large onion, chopped
    1 tablespoon chopped garlic
    1/2 kg mushroom
    1/4 cup whipping cream
    1 teaspoon tarragon, chopped
    2 cups spinach, chopped
    1/3 kg ground beef
    salt and pepper
    1/2 teaspoon mix spices
    1/2 kg cracked wheat (frikk) washed, socked, drained
    2 cups chicken stock
    2 large tomato, sliced
    2 onion, sliced
    4 garlic cloves, chopped
    3 tablespoon olive oil
    2 teaspoon rock salt
    1 teaspoon black pepper, cracked
    1 teaspoon rosemary, chopped
    1 tablespoon roasted mixed nuts
    mixed herbs, chopped


    - Rinse meat and pat dry.
    - Heat butter with 2 tablespoons oil in a pot over medium high heat.
    - Add onion and garlic, saute for few minutes until translucent.
    - Pulse mushroom, remaining oil and cream in food-processor to a thick paste.
    - Add mixture to onion, tarragon and saute for few minutes.
    - Add spinach, ground meat and season with salt, pepper and spices.
    - Stir mixture for about 5 minutes, set aside to cool.
    - Preheat oven to 180 degrees.
    - Debone the leg of lamb, leaving the shank bone, season with salt and pepper.
    - Stuff meat with the spinach mixture, fold to close with tooth picks.
    - Put cracked wheat in a large baking dish, add chicken stock.
    - Top with tomato and onion slices, season with salt and pepper.
    - Mix garlic, olive oil, salt, cracked pepper and rosemary.
    - Spread the garlic mixture over the meat, lay it on top the cracked wheat.
    - Cover with foil, bake in the oven for one hour, then remove the foil and continue baking for one more hour.
    - Let the meat stand for 15 minutes before slicing.
    - Garnish with nuts and herb before serving.

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    Item Reviewed: Leg of Lamb Stuffed with Mushroom recipe Rating: 5 Reviewed By: Mrs. Chef
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