Leg of Lamb Stuffed with Wild Mushrooms and Greens

Name: Leg of Lamb Stuffed with Wild Mushrooms and Greens
Yield: Makes 12 Servings
Ingredients: 10 medium Swiss chard leaves (from 2 bunches), thick ribs removed; 1 tablespoon butter; 4 tablespoon olive oil; 1 1/4 pounds assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake), finely chopped; 1/2 cup finely chopped onion; 1 garlic clove, minced; 1 cup fresh breadcrumbs made from day-old French bread; 2 tablespoons whipping cream; 1 1/2 tablespoons chopped fresh rosemary; 1 1/2 tablespoons chopped fresh thyme; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1 6- to 7-pound boneless leg of lamb, butterflied to 2-inches thickness, excess fat and sinew trimmed; 4 ounces ground veal or lamb; 1 large egg; 3 garlic cloves, sliced

By Georgeanne Brennan Susan Herrman LoomisPhotography by Brian Leatart

September 30, 2001

Recipe notes