Dinner ideas

Duxelles-filled lamb leg with roast vegetables

It won't leave mushroom for dessert.
Duxelles-filled lamb leg with roast vegetables
2H 15M

Duxelles (a reduced mix of mushroom, shallots and garlic) adds a rich and earthy flavour to this tender leg of lamb and roasted veg. Just add greens for a completely satisfying meal.

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1.Melt butter in large frying pan, cook garlic, shallots and mushrooms, stirring, until shallots soften. Add half of the vinegar, bring to the boil. Reduce heat, simmer duxelles, uncovered, about 5 minutes or until liquid has evaporated. Fill lamb cavity with duxelles, rub lamb all over with salt.
2.Preheat oven to 180ºC (160ºC fan-forced).
3.Halve parsnips, carrots and kumara first crossways, then lengthways, cut pieces into thick slices. Cut potatoes into wedges. Place vegetables, in single layer, in large shallow flameproof baking dish, drizzle with oil.
4.Place lamb on oiled wire rack over vegetables, roast, uncovered, about 1½ hours or until lamb is cooked as desired and vegetables are tender. Remove lamb and vegetables from dish, cover lamb, stand 10 minutes.
5.Meanwhile, place dish containing juices over heat, stir in stock and remaining vinegar, bring to the boil. Strain sauce into small jug.
6.Serve lamb with vegetables, drizzled with sauce.

A duxelles (doo-zell) is a classic French mixture of finely chopped shallots and mushrooms cooked in butter, often used in pâtés and stuffings.


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