Ingredients
1 Leg of Lamb, de-boned and fat trimmed
Garlic, cut into slivers
Few springs of rosemary
Butter and white wine for roasting
300ml white wine
Duxelles filling
500g-800g black mushrooms, chopped
55g butter
50g Grated cheese – Gruyere or mature cheddar
tbs of thyme, chopped
2 shallots or 1 onion, chopped
3 tbs white breadcrumbs
600ml beef stock
Method
Pre-heat oven to 150c.
Spear lamb flesh and insert slivers of garlic and rosemary.
Set in roasting tin. Pour round wine. Rub leg of lamb with butter. Do not salt.
Roast 40min per 500g of meat (until meat thermometer registers 145°F for rare or 165°F for well done). Base frequently until done. Cool slightly and strain juices from pan. Add a little white wine and stock to pan. Cook off, add pan juices and set aside. Thicken with flour if necessary.
While the lamb is roasting prepare the filling.
Add butter to pan, fry off onions until soft. Add mushrooms and herbs. Cook on high for 5-6 minutes. Take off heat, add seasoning and breadcrumbs.
Slice the lamb and add filling between each slice. Reshape and tie. Return back to pan.
Work cheese, butter, salt, black pepper and spread over surface of the meat.
10 minutes before serving put in 250c oven to brown and heat through.
Serve with baby potatoes, brussels sprouts and glazes onions.