- 1 [5 to 6 pounds / 2.27 to 2.7 kg] boned leg of lamb
- 8 large [about 3-inch / 7.6-cm in diameter] fresh mushrooms
- 1 1/2 cups [375 mL] finely chopped onion
- 1/4 cup [60 g] butter
- Salt and pepper, to taste
Marinade
- 1 cup [250 mL] olive 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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- Mix together all marinade ingredients.
- Cut some slashes into the thicker parts of lamb to make it lay as flat and evenly as possible.
- Saving stems and scraps, carefully break mushroom stems; delicately scrape a smooth hollow into each cap.
- Lay leg of lamb into a large shallow dish; add mushroom caps and pour in marinade.
- Leave to marinate, refrigerated, for several hours.
- Then, preheat barbecue until charcoals become gray.
- Finely chop reserved mushroom stems and scraps; combine with chopped onion.
- Melt butter into a frypan; soften mushroom-onion mixture into melted butter.
- Salt and pepper mixture; set aside.
- Remove meat [not mushrooms] from marinade; arrange, fat side down onto hot barbecue rack, 5 to 6 inches [12 to 15 cm] over medium-hot charcoals.
- Barbecue for approximately 45 minutes, turning and basting meat often with marinade.
- Approximately 15 minutes before lamb is done, drain then arrange mushroom caps, hollowed-side down onto barbecue rack.
- After 5 minutes, turn mushroom caps over, rounded side; evenly spoon reserved onion-mushroom mixture into caps.
- Barbecue for approximately 10 minutes more, basting stuffed mushrooms once or twice with remaining marinade.
- Thinly slice lamb across the grain and serve, along with stuffed mushrooms.
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