Duxelles Stuffed Leg of Lamb
Pairs Well With
5- to 6-pound leg of lamb, butterflied and at room temperature
2 tablespoons olive oil (we use fresh oil from our own trees)
½ teaspoon sea salt
½ teaspoon ground pepper
1 teaspoon fresh rosemary, minced
For the duxelles:
3 tablespoons olive oil
3 leeks, white portion only, minced
2 large shallots, minced
3 large cloves garlic, minced
1¼ pounds fresh mushrooms (we combined a mixture of Trumpet Royale, Nameko and Maitake, but you can use whatever is fresh and local)
Add olive oil to large skillet and sauté mushrooms over medium heat until beginning to soften. Add leeks, shallots and garlic; cook until vegetables are clear and liquid has dissipated.
Preheat oven to 350°F. Trim as much fat as possible from leg of lamb. Lay out flat. Spread duxelles mixture to cover completely. Roll up as tightly as possible and tie with cotton string. Place the lamb, fat side up, in a shallow baking pan. Rub with salt, pepper and rosemary. Roast for about 1½ hours, or until a meat thermometer registers 145°F for rare or 165°F for well done. Let the leg rest for 5-10 minutes, then cut slices about ½-inch thick for serving.
We roast small French fingerling potatoes in the pan, along with the stuffed leg, turning them occasionally to coat with the lamb drippings. These are served along with fresh, steamed purple cauliflower or broccoli, also from our winter garden.
Makes 8 servings.
This is a recipe Merry and Ken recently cooked up for a family dinner. It goes exceedingly well with any of our single-vineyard Pinots, especially the Georganne.