Leg of Lamb Stuffed with Wild Mushrooms and Figs

Name: Leg of Lamb Stuffed with Wild Mushrooms and Figs
Ingredients: 3 tablespoons olive oil, plus additional for coating; ½ cup finely chopped shallots or green onions, white parts only; ½ cup finely chopped shallots or green onions, white parts only; ½ cup finely chopped carrot; ¼ cup finely chopped celery; 2 tablespoons finely chopped garlic; 1 cup coarsely chopped cremini mushrooms; ½ cup lightly toasted pine nuts; ⅓ cup chopped dried figs; ⅓ cup bulgur wheat; 2 teaspoons grated lemon zest; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; ¼ cup loosely packed fresh mint, chopped; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 large egg, lightly beaten; 1¼ pounds ground lamb; ⅔ cup diced carrot; ⅔ cup diced onion; One 8-to-9-pound leg of lamb, boned; Kosher or sea salt and freshly ground pepper; 3 cups rich Chicken Stock or Mushroom Stock; 1 cup hearty red wine; 3 garlic cloves, diced; ⅔ cup diced celery; 3 cups rich Chicken Stock or Mushroom Stock; 2 tablespoons finely chopped fresh parsley

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

You can stuff a large leg of lamb with any savory stuffing. Here’s one I really like. The sauce is a classic one; it is quickly made and is a good technique for any roasted meat. Make sure you have a friendly butcher who will bone the leg for you.

Ingredients

3 tablespoons olive oil, plus additional for coating
½ cup finely chopped shallots or green onions, white parts only

Main course

Method

Position a rack in the middle of the oven and preheat to 500°F. In a medium sauté pan, heat the 3 tablespoons olive oil and sauté the shallots, carrot, celery, garlic, and mushrooms until lightly colored. Remove from the heat and transfer to a medium bowl. Stir in the pine nuts, figs,