Roast Lamb With Stuffed Mushrooms And White Wine Sauce

• 2 cloves garlic, chopped
• 3 tbsp olive oil
• 2 tsp dried mixed herbs
• 3 1/3 lb lamb leg
• 6 None large mushrooms, stems removed and finely chopped, caps left whole
• 1 None medium onion, peeled and finely chopped
• 1/3 lb cream cheese with herbs
• 1 oz fresh parsley, chopped, plus extra leaves to garnish
• 1 cup dry white wine
• 1 tbsp cornstarch, mixed with 2 tbsp water to make slurry
• 2/3 cup heavy cream
• None None bay leaves, to garnish

1. Preheat oven to 375u0b0F. Mix garlic, 2 tbsp oil and dried herbs then brush over lamb. Heat a Dutch oven over medium heat and sear lamb, turning. Transfer to oven and roast for 1 1/2 hours.
2. Heat remaining oil in a saucepan, add chopped mushrooms and onion and cook for 2-3 mins until softened. Remove from heat and add cream cheese and parsley. Stuff mushroom caps with mixture then place around lamb 10 mins before end of cooking time.
3. To make the sauce, strain pan juices into a saucepan. Add white wine and simmer for 5 mins. Add cornstarch slurry and bring to a boil, stirring. Cook until thickened then add cream and season. Serve with lamb and stuffed mushrooms. Garnish with extra parsley and bay leaves.

garlic, olive oil, mixed herbs, lamb leg, mushrooms, onion, cream cheese, parsley, white wine, cornstarch, heavy cream, bay leaves

Taken from recipes-plus.com/api/v2.0/recipes/17321 (may not work)