Duxelles-filled lamb leg with roast vegetables

It won't leave mushroom for dessert.

  • 2 hrs 15 mins cooking
  • Serves 4
  • Print
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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Duxelles-filled lamb leg with roast vegetables
  • 40 gram butter
  • 1 clove garlic, crushed
  • 3 (75g), shallots, chopped finely
  • 150 gram swiss brown mushrooms, chopped finely
  • 1/2 cup (125ml) balsamic vinegar
  • 1.2 kilogram easy carve leg of lamb
  • 1 teaspoon sea salt
  • 2 large_piece (700g), parsnips
  • 2 large_piece (360g), carrots
  • 1 large_piece (500g), kumara
  • 2 large_piece (600g), potatoes
  • 2 tablespoon olive oil
  • 1/2 cup (125ml) beef stock


Duxelles-filled lamb leg with roast vegetables
  • 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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