Delicious served with Yorkshire Pudding. Try this dish with Reduced Sodium Roasted Beef Base; Organic Roasted Beef or Organic Mushroom Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: beef base, advanced difficulty, main, lamb, roast
| 1 | (5-6 pound) boneless leg of lamb, pounded ¾-inch thick |
| 2 Tbsp | olive oil |
| 1 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 Tbsp | minced garlic |
| 2 Tbsp | freshly chopped rosemary |
| ¼ cup | olive oil |
| 1 cup | minced shallots |
| 4 oz | chanterelle mushrooms, chopped |
| 4 oz | baby bella mushrooms, chopped |
| 2 oz | porcini mushrooms, chopped |
| 2 oz | oyster mushrooms, chopped |
| 1 Tbsp | minced garlic |
| 1 Tbsp | Better Than Bouillon® Mushroom Base |
| 1 tsp | cracked black pepper |
| ½ cup | panko breadcrumbs |
| 1 cup | freshly chopped parsley |
Preheat the Big Green Egg® to 400°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
Place the lamb, fat side down, onto a work surface.
Mix the Roasted Beef Base, garlic, rosemary, and olive oil together in a small bowl. Set aside.
Add the olive oil to a large sauté pan over medium-high heat. Add the shallots and cook for 1 - 2 minutes. Add all of the mushrooms and cook for 3 - 4 minutes more. Add the garlic, Mushroom Base and black pepper to the pan and cook for 1 minute more. Add the panko and parsley to the pan and toss to coat.
Spread the mushroom stuffing onto the lamb leaving 1-inch around the border. Carefully roll the lamb lengthwise and tie with butchers twine at 1 - 2 inch intervals.
Rub the outside of the lamb with the marinade that was set aside.
Place the lamb into a grill-proof rimmed pan. Place the pan directly onto the EGG for 1 hour and 15 minutes or until the internal temperature reaches 145°F when checked with an instant read thermometer.
Carefully remove the pan from the EGG and let rest for 15 minutes before slicing.