Stuffed Wild Mushroom Leg of Lamb

• Meat

  • 1 tbsp Better than bouillon beef base, Roasted

• Produce

  • 4 oz Baby bella mushrooms
  • 1 tbsp Better than bouillon mushroom base
  • 4 oz Chanterelle mushrooms
  • 3 tbsp Garlic
  • 2 oz Oyster mushrooms
  • 1 cup Parsley
  • 2 oz Porcini mushrooms
  • 2 tbsp Rosemary
  • 1 cup Shallots

• Baking & Spices

  • 1 tsp Black pepper, Cracked

• Oils & Vinegars

  • 6 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Other

  • 1 (5-6 pound boneless leg of lamb, pounded ¾-inch thick

Found on betterthanbouillon.com

Ingredients

• 1 (5-6 pound) boneless leg of lamb, pounded ¾-inch thick
• 2 tablespoons olive oil
• 1 tablespoon Better Than Bouillon® Roasted Beef Base
• 2 tablespoons minced garlic
• 2 tablespoons freshly chopped rosemary
• ¼ cup olive oil
• 1 cup minced shallots
• 4 ounces chanterelle mushrooms, chopped
• 4 ounces baby bella mushrooms, chopped
• 2 ounces porcini mushrooms, chopped
• 2 ounces oyster mushrooms, chopped
• 1 tablespoon minced garlic
• 1 tablespoon Better Than Bouillon® Mushroom Base
• 1 teaspoon cracked black pepper
• ½ cup panko breadcrumbs
• 1 cup freshly chopped parsley

Directions

• Preheat the Big Green Egg® to 400°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
• Place the lamb, fat side down, onto a work surface.
• Mix the Roasted Beef Base, garlic, and rosemary together in a small bowl. Set aside.
• Add the olive oil to a large sauté pan over medium-high heat. Add the shallots and cook for 1-2 minutes. Add all of the mushrooms and cook for 3-4 minutes more. Add the garlic, Mushroom Base, and black pepper to the pan and cook for 1 minute more. Add the panko and parsley to the pan and toss to coat.
• Spread the mushroom stuffing onto the lamb leaving 1-inch around the border. Carefully roll the lamb lengthwise and tie with butchers twine at 1-2 inch intervals.
• Rub the outside of the lamb with the marinade that was set aside.
• Place the lamb into a grill-proof rimmed pan. Place the pan directly onto the EGG for 1 hour and 15 minutes or until the internal temperature reaches 145°F when checked with an instant read thermometer.
• Carefully remove the pan from the EGG and let rest for 15 minutes before slicing.