Wild Mushroom Stuffed Leg Of Lamb  

 

Ingredients:
1/2 cup sausage meat
2 cups bread crumbs
2 teaspoons chopped shallots or onions
2 tablespoons chopped parsley
2 cups fresh chanterelles (wild mushrooms), sautéed in butter
1 egg
1/2 cup heavy cream
Salt and pepper to taste

Directions:
To prepare the stuffing mix in a bowl the sausage meat, shallots or onions, parsley, egg and heavy cream. Next, fold in the bread crumbs and sautéed chanterelles.

Take a small leg of lamb (7-8 lbs.), remove the bone and rub the meat with garlic, salt and pepper. Stuff the leg with the sausage-chanterelle mixture and secure by tying the leg with strings in parallel lines. Again rub the meat with salt and pepper. Bake in a 350-degree oven for 20 minutes.

Meanwhile, prepare a basting sauce by placing the lamb bone in a pot with 3/4 cup diced onions, 3/4 cup diced carrots, 1/4 cup celery and one bouquet garni. Add one cup of dry white wine and 1/2 cup water. Cook for 20 minutes.

Cook the leg of lamb for 40 more minutes, basting frequently, until the meat reaches as internal temperature of 175 to 180 degrees. Refrigerate, slice and decorate to taste.