Best Breast Of Lamb Stuffed With Mushrooms Recipes

BREAST OF LAMB STUFFED WITH MUSHROOMS

Steps:

• Preheat oven to 450 degrees.
• The pockets for stuffing the breasts should be as deep as possible. If you want to increase the depth, run a long knife inside the pockets and make the pockets deeper without cutting through the meat. Set aside.
• Melt one tablespoon of the butter in a saucepan and add the chopped onion and garlic. Cook, stirring, until wilted. Add the mushrooms and cook, stirring, until they give up their liquid. Cook until the liquid evaporates. Add half of the thyme and stir.
• Put the ground lamb in a mixing bowl and add the mushroom mixture, half of the parsley and the egg. Add salt and pepper to taste.
• Stuff the pocket of each breast with the meat mixture, pushing it in compactly from the opening to the rear of each pocket.
• Using a trussing or other needle, sew up the opening of each breast to hold the stuffing. Sprinkle each breast all over with salt and pepper. Place the breasts meaty side up in a baking dish and brush with oil. Scatter the halved or quartered onion around the breasts.
• Place in the oven and bake 15 minutes. Reduce the heat to 400 degrees and continue baking 15 minutes.
• Pour off the fat from around the meat. Sprinkle the remaining one-quarter cup of chopped parsley and the remaining one-half teaspoon thyme over the breasts. Dot with the remaining two tablespoons butter.
• Return the breasts to the oven and bake five minutes longer. Remove string. Serve carved in four to six pieces.

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

Steps:

• Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

STUFFED BREAST OF LAMB

Steps:

• Preheat oven to 425 degrees.
• Sprinkle the breasts of lamb inside and out with salt and pepper.
• Pick over the spinach and pull off and discard any tough stems or blemished leaves. Drop the spinach into boiling water to cover and cook one minute. Drain. When cool enough to handle, press the spinach to extract as much excess liquid as possible. Chop finely.
• Heat the butter in a saucepan and add the garlic, mushrooms, salt and pepper. Cook, stirring, until the mushrooms give up their liquid and it evaporates. Add the chopped spinach and stir to blend. Let cool slightly. Spoon the mixture into a mixing bowl. Add the ricotta, Parmesan, egg and nutmeg. Blend thoroughly.
• Stuff each lamb pocket with equal amounts of the filling, packing it down to almost completely fill the pockets. Sew up the openings of each pocket with string.
• Rub the meat all over with oil. Sprinkle both sides with rosemary and place the breasts bone side up on a baking dish.
• Place in the oven and bake 20 minutes.
• Reduce the oven heat to 400 degrees. Turn the breasts bone side down. Bake 25 minutes. Pour off the fat. Pour the broth into the pan and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Place in the oven and bake 15 minutes longer.