- 1 leg of lamb [5 to 6 pounds / 2.3 to 2.7 kg], boned
- 8 large mushrooms, each about 3 inches [7.6 cm] in diameter
- 1 1/2 cups [375 mL] finely chopped onion
- 1/4 cup [60 mL] butter
- Salt
- Pepper
Marinade
- 1 cup [250 mL] olive oil or salad oil
- 2/3 cup [160 mL] Burgundy wine
- 1/4 teaspoon [1 mL] thyme
- 1/2 teaspoon [2.5 mL] oregano
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] pepper
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- Well mix together all marinade ingredients into a large enough shallow glass dish.
- Cut some slits into the thick parts of the leg of lamb to make it lay as flat and evenly as possible.
- Carefully break stems from each mushroom and scrape a smooth hollow in the cap saving stems and scraps.
- Lay leg of lamb in marinade; add mushroom caps.
- Cover with plastic wrap and lleave to marinate, refrigerated, for several hours.
- When ready, preheat barbecue to medium-high intensity.
- Meanwhile, finely chop mushroom stems and scraps; combine with chopped onion.
- Melt butter; add mushroom/onion mixture and cook until tender.
- Season with salt and pepper to taste; set aside.
- Remove meat from marinade and place, fat side down onto hot barbecue rack, 5 to 6 inches [12 to 15 cm] over medium-hot charcoals.
- Grill for about 45 minutes, turning frequently and basting with marinade.
- About 15 minutes before lamb is done, drain mushroom caps and place, hollowed side down, onto hot barbecue rack for 5 minutes.
- Turn onto rounded side and spoon onion/mushroom mixture into caps.
- Grill for about 10 minutes more, basting once or twice with marinade.
- Thinly slice lamb, crosswise, and serve, along with stuffed mushroom caps.
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