Butterflied Leg of Lamb, Stuffed Mushroom Caps

Butterflied Leg of Lamb, Stuffed Mushroom Caps

Comments: Boned and laid-out flat on the grill, a butterflied leg of lamb cooks quickly and evenly.
Servings: 8
Ingredients Preparation

1 [5 to 6-pound / 2.3 to 2.7-kg] boned leg of lamb
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 g] butter
Salt and 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



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 so that it lays as flat and evenly as possible.
Carefully break the stem from each mushroom and scrape a smooth hollow in the cap reserving stems and scraps.
Lay leg of lamb in marinade; add mushroom caps.
Cover with plastic wrap and leave to marinate, refrigerated, for several hours.
When ready, preheat barbecue to medium-high intensity.
Meanwhile, finely chop reserved mushroom stems and scraps; combine with chopped onion.
Melt butter; add mushroom/onion mixture and cook until tender.
Season to taste with salt and pepper; set aside.
Remove meat from marinade.
Arrange, 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; arrange, hollowed side down, onto hot barbecue rack for 5 minutes.
Turn onto rounded side and spoon onion/mushroom mixture into caps.