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Leg of Lamb Stuffed With Mushrooms and Chevre

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“I got this recipe from food network, courtesy of Mark Black of the Brown Palace hotel in Denver, CO. I had to share this with you because it is an amazing recipe and everyone deserves to enjoy this dish! If you want to impress someone, go for this dish. It is definite 5 star quality.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Pound lamb out to about 1 1/2 inches thick.
  3. In a large saute pan heat butter over med heat and saute mushrooms until soft. Set mushrooms aside until later.
  4. Season lamb liberally with salt and pepper.
  5. Layer lamb with shallots, chevre and criminis.
  6. Roll the lamb into a log and tie with butchers twine.
  7. In a large saute pan, heat oil over med-high heat and sear lamb on all sides.
  8. Place lamb on wire rack with baking sheet underneath. Roast for about an hour until internal temp is reached (140 for rare, 170 for well done, I usually go about 155 and it's nice and pink but not bloody).
  9. Let the lamb rest about 10 minute to prevent juice from running and it drying out.

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