Duxelles Stuffed Lamb Leg With Roast Vegetables

• 3 tbsp butter
• 1 clove garlic, minced
• 3 None shallots, finely chopped
• 5 oz button mushrooms, finely chopped
• 1/2 cup balsamic vinegar
• 2 3/4 lb leg of lamb
• 1 tsp sea salt
• 2 None large parsnips, cut into chunks
• 2 None large carrots, cut into chunks
• 1 None large sweet potato, cut into chunks
• 2 None large potatoes, cut into wedges
• 2 tbsp olive oil
• 1/2 cup beef stock

1. Preheat oven to 350u0b0F.
2. To make the mushroom duxelles, melt butter in a large frying pan. Cook garlic, shallots and mushrooms, stirring, until shallots are softened. Add 1/4 cup vinegar. Bring to a boil then reduce heat and simmer for 5 mins, or until liquid has evaporated. Fill lamb cavity with duxelles and coat exterior with salt.
3. Arrange vegetables in a single layer in a large, shallow Dutch oven. Drizzle with oil. Place lamb on an oiled wire rack over vegetables. Roast for 1 hour 30 mins, or until lamb is cooked to your liking and vegetables are tender. Remove lamb and vegetables from dish. Cover lamb and let rest for 10 mins.
4. Meanwhile, place pan juices over medium heat. Stir in stock and remaining vinegar. Bring to a boil then strain into a small serving vessel.
5. Serve lamb with vegetables and sauce.

butter, clove garlic, shallots, button mushrooms, balsamic vinegar, lamb, salt, parsnips, carrots, sweet potato, potatoes, olive oil, beef stock

Taken from recipes-plus.com/api/v2.0/recipes/32742 (may not work)