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This recipe for LAMB LEG WITH MUSHROOM and RED WINE SAUCE, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jerry Volk
Added: Wednesday, March 12, 2008


3 to 4 lb boneless leg of lamb, butterflied
2 Tbsp butter
1 med. onion, sliced
5 cloves garlic, minced
salt and pepper
1 red bell pepper, roasted and julienned
1 yellow bell pepper, roasted and julienned
1 pkg frozen spinach, thawed

In a large sauté pan, heat the butter, add the onion and garlic and sauté until tender. Add the spinach and roasted peppers, and mix well. Set aside and let cool. Place lamb between two sheets of plastic wrap, and pound to about 1” thickness with a meat mallet. Season both sides with pepper and rosemary. Spread spinach mixture over, leaving a 1” border. Roll the lamb like a jelly roll. Tie with butcher’s twine. In a large skillet, sear the lamb on all sides to seal in the juices. Place lamb on a rack in a roasting pan. Roast for 30 to 45 minutes, until internal temperature reaches 140. Remove from oven and tent with foil to keep warm.
4 Tbsp unsalted butter.....3 shallots, minced
1 cup red wine................½ lb mushrooms, sliced
1 can beef gravy..............1 Tbsp chives
1 Tbsp dried rosemary......salt and pepper

Melt the butter in a sauce pan. Add the shallots and cook. Add the mushrooms and continue to sauté until tender. Add the wine and cook to reduce by half. Add the gravy and heat through. Add the spices. To serve, slice the lamb and serve with a spoonful of sauce on top. Serve additional sauce on the side.




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