Breast Of Lamb Stuffed With Mushrooms Recipes

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BREAST OF LAMB STUFFED WITH MUSHROOMS

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h10m

Yield Four to six servings

Number Of Ingredients 13



Breast of Lamb Stuffed With Mushrooms image

Steps:

  • Preheat oven to 450 degrees.
  • The pockets for stuffing the breasts should be as deep as possible. If you want to increase the depth, run a long knife inside the pockets and make the pockets deeper without cutting through the meat. Set aside.
  • Melt one tablespoon of the butter in a saucepan and add the chopped onion and garlic. Cook, stirring, until wilted. Add the mushrooms and cook, stirring, until they give up their liquid. Cook until the liquid evaporates. Add half of the thyme and stir.
  • Put the ground lamb in a mixing bowl and add the mushroom mixture, half of the parsley and the egg. Add salt and pepper to taste.
  • Stuff the pocket of each breast with the meat mixture, pushing it in compactly from the opening to the rear of each pocket.
  • Using a trussing or other needle, sew up the opening of each breast to hold the stuffing. Sprinkle each breast all over with salt and pepper. Place the breasts meaty side up in a baking dish and brush with oil. Scatter the halved or quartered onion around the breasts.
  • Place in the oven and bake 15 minutes. Reduce the heat to 400 degrees and continue baking 15 minutes.
  • Pour off the fat from around the meat. Sprinkle the remaining one-quarter cup of chopped parsley and the remaining one-half teaspoon thyme over the breasts. Dot with the remaining two tablespoons butter.
  • Return the breasts to the oven and bake five minutes longer. Remove string. Serve carved in four to six pieces.

Nutrition Facts : @context http, Calories 879, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 28 grams, Sodium 1177 milligrams, Sugar 2 grams, TransFat 0 grams

2 breasts of lamb, each about 2 1/4 pounds, with a pocket for stuffing
3 tablespoons butter
1 cup finely chopped onion
1 teaspoon finely minced garlic
1/4 pound mushrooms, finely chopped, about 1 1/2 cups
1 teaspoon chopped dried thyme
1 pound ground lamb
1/2 cup finely chopped parsley
1 egg, lightly beaten
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon corn, peanut or vegetable oil
1 onion, peeled and cut in half or quartered

STUFFED BREAST OF LAMB

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Four to six servings

Number Of Ingredients 14



Stuffed breast of lamb image

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle the breasts of lamb inside and out with salt and pepper.
  • Pick over the spinach and pull off and discard any tough stems or blemished leaves. Drop the spinach into boiling water to cover and cook one minute. Drain. When cool enough to handle, press the spinach to extract as much excess liquid as possible. Chop finely.
  • Heat the butter in a saucepan and add the garlic, mushrooms, salt and pepper. Cook, stirring, until the mushrooms give up their liquid and it evaporates. Add the chopped spinach and stir to blend. Let cool slightly. Spoon the mixture into a mixing bowl. Add the ricotta, Parmesan, egg and nutmeg. Blend thoroughly.
  • Stuff each lamb pocket with equal amounts of the filling, packing it down to almost completely fill the pockets. Sew up the openings of each pocket with string.
  • Rub the meat all over with oil. Sprinkle both sides with rosemary and place the breasts bone side up on a baking dish.
  • Place in the oven and bake 20 minutes.
  • Reduce the oven heat to 400 degrees. Turn the breasts bone side down. Bake 25 minutes. Pour off the fat. Pour the broth into the pan and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Place in the oven and bake 15 minutes longer.

2 breasts of lamb with pockets for stuffing
Salt to taste, if desired
Freshly ground pepper to taste
1 pound fresh spinach in bulk or 1 10-ounce package in plastic
1 tablespoon butter
1 tablespoon finely chopped garlic
2 cups thinly sliced mushrooms, about 1/4 pound
1/2 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 egg, lightly beaten
1/8 teaspoon finely grated nutmeg
1 tablespoon peanut, corn or vegetable oil
1 teaspoon crumbled rosemary leaves
3/4 cup chicken broth

ROAST LAMB STUFFED WITH APRICOT & MINT

Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas

Provided by Aidan McGee

Categories     Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 11



Roast lamb stuffed with apricot & mint image

Steps:

  • Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
  • Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
  • Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
  • Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.

Nutrition Facts : Calories 846 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1 milligram of sodium

1 leg of lamb (about 2kg), boned (ask your butcher to do this for you)
100g carrot , chopped
100g leek , chopped
100g celery , chopped
½ bulb of garlic , broken into cloves and lightly crushed
½ pack rosemary
500ml lamb or chicken stock
200g ready-to-eat dried apricots , finely chopped
½ pack mint , leaves picked and finely chopped
150-200g breadcrumbs (using 200g gives you more solid stuffing, which is easier to carve; 150g is softer and more spoonable)
1 egg

LEG OF LAMB STUFFED WITH WILD MUSHROOMS AND GREENS

Categories     Lamb     Mushroom     Roast     Rosemary     Winter     Thyme     Chard     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 16



Leg of Lamb Stuffed with Wild Mushrooms and Greens image

Steps:

  • 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.
  • 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. Cool. 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.)
  • Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. 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. 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.
  • 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.

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, crimini, 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

LEG OF LAMB STUFFED WITH MUSHROOMS AND CHEVRE

I got this recipe from food network, courtesy of Mark Black of the Brown Palace hotel in Denver, CO. I had to share this with you because it is an amazing recipe and everyone deserves to enjoy this dish! If you want to impress someone, go for this dish. It is definite 5 star quality.

Provided by KLBoyle

Categories     Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9



Leg of Lamb Stuffed With Mushrooms and Chevre image

Steps:

  • Preheat oven to 350 degrees.
  • Pound lamb out to about 1 1/2 inches thick.
  • In a large saute pan heat butter over med heat and saute mushrooms until soft. Set mushrooms aside until later.
  • Season lamb liberally with salt and pepper.
  • Layer lamb with shallots, chevre and criminis.
  • Roll the lamb into a log and tie with butchers twine.
  • In a large saute pan, heat oil over med-high heat and sear lamb on all sides.
  • 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).
  • Let the lamb rest about 10 minute to prevent juice from running and it drying out.

Nutrition Facts : Calories 1257, Fat 101.5, SaturatedFat 47.3, Cholesterol 313.7, Sodium 2380.9, Carbohydrate 6.2, Fiber 0.8, Sugar 2.8, Protein 78.1

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

STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO RECIPE

Braised lamb roast with ricotta-olive-parsley stuffing

Provided by Rita Sodi

Yield Serves 8

Number Of Ingredients 25



Stuffed Lamb Breast With Lemon, Ricotta, And Oregano Recipe image

Steps:

  • Finely grind oregano, fennel, and red pepper flakes in spice mill or with mortar and pestle. Place lamb breasts on a work surface, fat side down, and season with salt. Sprinkle spice mixture over top, then rub garlic into meat, working over entire surface.
  • Mix egg yolk, Pecorino, ricotta, olives, parsley, and lemon juice in a small bowl to combine and spread evenly over both lamb breasts. Working with 1 breast at a time and starting from a short end, roll up so lamb is resting seam side down. Starting at the center, tie each roll with kitchen twine at even intervals.
  • Preheat oven to 300°F. Heat oil in a large Dutch oven or other heavy pot over medium-high. Season lamb all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Transfer to a plate.
  • Add onion, carrot, shallots, and garlic to same pot; season with salt and pepper. Cook, stirring often, until vegetables are browned around edges, 8-10 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until liquid is almost completely evaporated, about 4 minutes. Add lemon, parsley sprigs, thyme sprigs, bay leaves, peppercorns, and 4 cups cold water. Add lamb back to pot and bring to a simmer; cover and transfer to oven. Cook, turning once, until lamb is tender but not quite falling apart, 2-2 1/2 hours. Transfer lamb to a plate and tent with foil to keep warm.
  • Bring braising liquid to a boil over medium-high heat and cook until reduced by half, 15-20 minutes. Taste and season with more salt, if desired. Remove kitchen twine from lamb and slice 3/4-inch-thick. Transfer to a platter and strain braising liquid through a fine-mesh sieve over lamb. Top with parsley leaves.
  • Lamb can be stuffed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

2 teaspoons dried oregano
2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 boneless lamb breasts (1-11/2 pounds each), fat trimmed
Kosher salt
4 garlic cloves, finely grated
1 large egg yolk
6 ounces Pecorino or Parmesan, finely grated
6 ounces ricotta, drained
1/2 cup pitted oil-cured olives, coarsely chopped
1/3 cup coarsely chopped parsley
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 large onion, chopped
1 large carrot, peeled, chopped
2 shallots, chopped
4 garlic cloves, coarsely chopped
1 cup dry white wine
1 lemon, quartered
4 sprigs parsley, plus 1/4 cup leaves with tender stems
2 sprigs thyme
2 bay leaves
1 teaspoon black peppercorns
A spice mill or a mortar and pestle

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