Chef Luis Mora’s Autumn Roast Lamb, Wild Mushrooms & Potatoes
Ingredients:
Tell your Butcher to prepare 800g – 1 Kilo Milk fed baby lamb de-boned & split open like a book
- 150 g Extremaduran Potatoes called Criadillas ( Galician or Peruvian potatoes can substitute )
- 150 g sweet spring onions
- 100 g leeks
- 1 dozen small Boletus mushrooms
- 5 or more fresh garlic cloves
- Thyme & Rosemary
- Salt & Pepper
- 1 D.L. Jerez white Sherry wine
Procedures:
Preheat oven 210 degrees centigrade or 425 degrees fahrenheit
- Put the lamb bones which the butcher separated, spring onions chopped finely and the Jérez in a saucepan on low to medium flame
- Place the lamb roast in a large roasting pan
- Mince the sweet spring onion & the leek
- With a sharp small knife, make 1 inch deep slits in the lamb
- Stuff the lamb with the leek, spring onion, minced garlic and finely chopped Boletus mushrooms
- Rub or brush olive oil on the lamb roast top and underside
- Sprinkle with salt, pepper, rosemary & thyme
- Peel and slice the potatoes in 1” ovals & place the lamb on top of the tubers
These potatoes are going to serve as the foundation bed for the lamb
Reduce the sauce and cover. Baste lamb and add a little more Sherry & Water to pan.
