LAMB: While using a much cheaper cut of meat, this recipe produces very good result and is easy to follow.

ROAST STUFFED LEG OF LAMB:




3 lbs. boned shoulder of lamb

1 cup button mushrooms, sliced

2 tbsp. butter

4 oz. liver pate

2 tbsp. chopped parsley

2/3 cup beef stock

3 tbsp. dry sherry

4 tbsp. whipping cream

salt and pepper

2 tbsp cooking oil



Preheat oven to 350 degrees F. Flatter meat slightly with a meat mallet and season both sides with salt and pepper to taste. Spread pate smoothly over meat.

In a large non-stick skillet, heat 1 tbsp. oil over medium high-heat until hot and cook mushrooms for 5 minutes. Season with salt and pepper; then, using a slotted spoon, remove mushrooms and spread them out over the pate. Top mushrooms with chopped parsley.

Roll meat up and secure at regular intervals with strings. Place meat in a heavy non-stick skillet and brown meat in a mixture of butter and oil. Sear until meat is browned on all sides. Transfer meat to roasting pan.

Deglaze skillet with stock, scraping up brown bits from bottom and sides of pan. Add this to the roast.

Roast for 1 ½ to 2 hours or until meat is tender. Remove from oven and let rest for 10 minutes. Lift meat out of roasting pan and remove string. Slice meat and arrange slices on a warmed serving platter. Pour off excess fat from roasting pan and put pan over medium heat on the stove. Bring liquid in pan to a boil, stirring frequently. Stir in sherry and whipping cream, heat until warmed through but do not boil. Taste and adjust seasoning. Pour into a sauce boat and serve with lamb.