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
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
MUSHROOM-LAMB KOFTA
This recipe is sponsored by Mushroom Council. These kebabs are traditionally made with ground lamb or beef, and they're loaded with meaty, juicy flavor. In this version, rich oyster mushrooms add even more flavor and juiciness.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a medium nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and any liquid released from the mushrooms has cooked off, 4 to 5 minutes. Transfer to a plate and refrigerate until cooled.
- Soak twelve 6-inch wooden skewers in water (or use metal skewers). Preheat a grill to medium high. Combine the lamb, parsley, onion, garlic, cumin, sumac, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Add the cooled mushrooms and mix well with your hands. Divide the mixture into 12 roughly shaped ovals. Press each oval onto a skewer and form into a 1/2-inch-thick rectangular log (about 4 inches long and 1 inch wide) around the skewer. Transfer to a plate or small baking sheet.
- Brush the grill lightly with olive oil. Grill the skewers, turning once, until the meat is marked and just cooked through, about 2 minutes per side. Serve with hummus, baba ghanoush, pita, tabbouleh and/or yogurt.
MUSHROOM STUFFED LAMB FILLETS
Usually associated with legs. A yummy adapted recipe for stuffed lamb for 2 or 4 people when a leg is just to much.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- To make for 4 people just double above ingredients.
- Add oil and butter to a fry pan heat until butter melts. Add onion and garlic and cook until onions are soft.
- Add mushrooms and Worcestershire sauce, stir until mushroom are soft, throw in the thyme, parsley and rosemary and mix well. Add cream, breadcrumbs and pepper to taste combine and remove from heat.
- Place mixture in a separate bowl and add egg and veal mince, stirring until well combined.
- Take a meat mallet and pound lamb fillets to flatten slightly. Spread stuffing mixture all over the lamb fillet, take the second fillet and place on top, secure well with toothpicks.
- Place in an ovenproof dish and bake in pre heated oven 190c for 25-35 Min's (cook time depending on whether you like your meat rarer or more well done.). Remove from oven and rest for 5 Min's then slice in two.
- Serve on a bed of greens topped with red wine gravy. Since we are in October and this is the time, because of Halloween we can get pumpkins. I served pumpkin mash on the side but you can serve with any veg mash or potato.
Nutrition Facts : Calories 310.7, Fat 24.6, SaturatedFat 9.2, Cholesterol 145.6, Sodium 294.8, Carbohydrate 14.7, Fiber 0.9, Sugar 2.5, Protein 8.6
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
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
LEG OF LAMB WITH MUSHROOM STUFFING
See smiles all around when you serve this Leg of Lamb with Mushroom Stuffing. This savory Leg of Lamb with Mushroom Stuffing dish is packed with flavor.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir until mushrooms are tender and liquid is cooked off. Cool slightly.
- Meanwhile, prepare stuffing as directed on package, reducing water to 1 cup and butter to 2 Tbsp. Add mushrooms and cheese; mix lightly.
- Place lamb, cut-side up, on cutting board; press to flatten. Spread with stuffing mixture. Roll up, starting at one long side. Tie closed in several places with kitchen string. Place in 13x9-inch baking dish. Whisk remaining ingredients until blended; pour over lamb.
- Bake 1 hour 20 min. or until lamb is medium-rare doneness (150°F). Remove from oven. Cover with foil; let stand 10 to 15 min. or until medium doneness (160°F).
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0.8698 g, Sugar 0 g, Protein 32 g
More about "mushroom stuffed lamb fillets recipes"
BEST STUFFED MUSHROOMS RECIPE - HOW TO MAKE STUFFED …
From delish.com
LAMB STUFFED PORTOBELLO MUSHROOMS - DELICIOUS …
From supermomnocape.com
LAMB STUFFED PORTOBELLO MUSHROOMS - ALWAYS HAVE …
From alwayshavethyme.com
LAMB STUFFED MUSHROOMS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
STUFFED WILD MUSHROOM LEG OF LAMB - BETTER THAN …
From betterthanbouillon.com
BALSAMIC LAMB STUFFED MUSHROOMS RECIPE - COOKED & LOVED
From cookedandloved.com
Servings 2Total Time 35 mins
AUSSIE LAMB-STUFFED PORTOBELLO MUSHROOMS RECIPE
From hostessatheart.com
5/5 (11)Total Time 30 minsCategory AppetizerPublished Mar 21, 2021
106 EASY AND TASTY LAMB AND MUSHROOMS RECIPES BY HOME COOKS
From cookpad.com
10 BEST LAMB FILLET RECIPES | YUMMLY
From yummly.com
STUFFED LAMB SHOULDER CHOPS WITH MUSHROOM SAUCE - SUPERIOR …
From superiorfarms.com
LAMB FILLET WITH MUSHROOM AND TARRAGON SAUCE - ITALIAN NOTES
From italiannotes.com
MUSHROOM STUFFED LAMB FILLETS
From the-flying-chef.com
STUFFED LOIN OF LAMB WITH SMOKED BACON, BASIL, AND MUSHROOM
From greatchefs.com
STUFFED LAMB WITH MUSHROOMS AND DOCK - RECIPE | BONAPETI.COM
From bonapeti.com
LAMB-STUFFED MUSHROOMS | RECIPES - KOSHER.COM
From kosher.com
LEG OF LAMB STUFFED WITH WILD MUSHROOMS AND GREENS
From bonappetit.com
LAMB FILLETS WRAPPED IN PUFF PASTRY WITH PORCINI MUSHROOM FILLING
From bosskitchen.com
You'll also love