Serves : 6
Ingredients :
1 Lamb Leg, Boneless 1
2 tbsp Butter 30 ml
2 Shallots or Green Onions, finely chopped 2
1/2 lb Wild Mushrooms, sliced 250 g
2 tbsp Madeira or Port 30 ml
10 oz Spinach, washed, drained and chopped 225 g
1/2 cup Breadcrumbs 50 ml
1/2 cup Walnuts or Chestnuts, chopped 50 ml
1 Egg, beaten 1
2 tbsp Cream 30 ml
1 tsp Grated Lemon Rind 5 ml
1/2 tsp Nutmeg 2 ml
Directons :

Sprinkle inside of lamb with salt and freshly ground pepper. Melt butter in a large heavy frying pan. Add shallots and cook until tender. Add mushrooms and continue cooking until softened. Pour in Madeira. In a large bowl, combine mixture with remaining ingredients. Mix well. Spread stuffing over leg. Roll and tie securely. Roast in medium oven 325°F (160°C) for approximately 1 hour.