Leg of lamb with stuffed mushrooms

Ingredients for 6 servings:

• 1 leg(s) of lamb (approx. 1.5 kg)
• 2 garlic cloves
• 5 tbsp olive oil
• 2 tsp dried herbs of Provence
• Salt and pepper, white
• 1 bunch of soup vegetables
• ½ liter of wine (Frascati)
• 6 large mushrooms (approx. 300 g)
• 1 m.-sized onion(s)
• 1 tsp butter or margarine
• 1 bunch of parsley
• 150 g cream cheese – prepared with Provençal herbs
• 2 tbsp sauce thickener, dark
• 100 g whipped cream
• n. B. Herbs for garnishing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

tender lamb with a spicy crust and large mushroom heads with a fine cream cheese filling

Using a small, sharp knife, thoroughly trim any fat and tendons from the leg of lamb. Rinse under cold running water and pat dry with kitchen paper. Peel the garlic cloves, press them through a garlic press, or chop them very finely. Brush the leg of lamb all over with the herb marinade in 2 tablespoons of olive oil. Let it stand for about 15 minutes. Heat the remaining oil in a roasting pan. Add the meat and sear until browned all over. Then roast in a preheated oven (top/bottom heat: 200°C, gas mark 3) on the middle shelf for about 2 hours. Trim, wash, and roughly chop the soup vegetables. After 1 1/2 hours of roasting, add them to the leg of lamb and roast briefly. Gradually add the wine. Wash the mushrooms, carefully twisting out the stalks. Peel the onion and finely dice it, including the stalks. Heat the fat in a pan. Sauté the diced mushrooms and onion in it. Season generously with salt and pepper. Wash the parsley, pat dry with kitchen paper, and finely chop. Stir in the cream cheese. Stuff the mushrooms with the mushroom and cheese mixture. Remove the leg of lamb from the roasting pan and keep warm. Bake the mushrooms in a switched-off, hot oven for about 10 minutes, until the cheese melts. Pour the cooking juices through a sieve into a saucepan and bring to a boil. Sprinkle in the gravy thickener. Bring back to a boil briefly and stir in the cream. Season to taste with salt and pepper. Arrange the leg of lamb and mushrooms on a warmed platter. Garnish with herbs. Serve with the gravy.