This stuffing suits the lamb flavor so well that you don’t even need any gravy. Use any variety of mushrooms you have, but be sure to cook them until all the moisture is evaporated. Ask your butcher to butterfly your leg of lamb.
1. Preheat the oven to 375°F. Lightly coat a large roasting pan with cooking spray.
2. Lay the lamb flat, open it like a book, cover with plastic wrap and pound until it is an even thickness. Pour the marinade over the lamb and refrigerate for at least 2 hours, but preferrably overnight.
3. To make the sauce, combine the beef stock, red wine and garlic in a bowl. Set aside.
4. To make the stuffing, lightly coat a large, nonstick skillet with cooking spray and set over medium heat. Add the oil, onion and garlic and sauté for 5 minutes. Add the mushrooms and sauté for 10 minutes or until they are dry, stirring often. Add the spinach and sauté for 3 minutes or until the spinach is wilted. Add the goat cheese, dried basil, salt and pepper and cook for about 1 minute, stirring until well combined.
5. Place half of the stuffing down the middle of the marinated lamb. Fold the lamb in half. Secure with kitchen string or toothpicks to keep the stuffing in place. Place the remaining stuffing in a bowl and set aside.
6. Lightly coat a large, nonstick skillet or grill pan with cooking spray and set over medium-high heat. Sear the lamb for 2 to 3 minutes on each side. Place the lamb in the roasting pan on an oven rack. Pour the sauce into the bottom of the roasting pan. Roast the lamb for about 30 minutes, or until done to your liking (the lamb should be at an internal temperature of 135°F for medium-rare). If the liquid in the pan evaporates, add more wine or stock.
7. Let the lamb rest for 10 minutes, then slice thinly and serve with any of the pan juices (if desired). Garnish with fresh basil and serve with the remaining stuffing.
2 lb boneless leg of lamb, butterflied vinaigrette marinade
2/3 cup beef stock
1/2 cup red wine
2 tsp finely chopped garlic
2 tsp vegetable oil
1 1/2 cups diced onion
1 Tbsp finely chopped garlic
4 cups finely diced oyster mushrooms
4 cups chopped fresh baby spinach
1/2 cup crumbled goat cheese (about 2 oz)
1 tsp dried basil
pinch of salt and pepper
3 Tbsp chopped fresh basil or parsley
Nutritional Analysis per Serving
Protein 32 g
Fat 13 g
Saturated Fat 4.9 g
Carbohydrates 10 g
Cholesterol 96 mg
Sodium 237 mg
Fiber 1.9 g
Prep Time: 15 minutes (not including the marinating time)
Cook Time: 55 minutes
Make Ahead: Prepare the lamb early in the day and bake just before serving. Reheat leftovers in a 350°F oven for 10 minutes or just until warmed through.
Nutrition Watch: Lamb is a good source of zinc, which supports the function of your immune system.