Chef Dirk’s Leg of Lamb,Lamb Merguez & Brown Crimini M

May 22, 2023May 22, 20230 1
Chef Dirk's Leg of Lamb with Lamb Merguez and Brown Crimini Mushrooms Recipe
in Meat

Prep

2 hours

Cook

45 min

Ready In

2h 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 lbs leg of lamb , trimmed lean , no tendons , cut into 2 inch cubes ( roughly 1.5 oz per cube )
1 1/2 lbs , good quality lamb merguez sausage cut into 1 . 5 inch cylinders
18 medium brown cremini mushrooms
1 medium red onion , cut into large dice
2 cups olive oil
2 cups red wine
1 tablespoon Dijon mustard
1 tablespoon minced fresh garlic
1 tablespoon chopped of fresh mint
3 tablespoons chopped fresh parsley
1 tablespoon cracked black pepper
kosher salt
5 ounces Greek yogurt
1 whole egg , whisked
1 ounce white wine
1/2 ounce extra virgin olive oil
1 tablespoon smoked paprika
1 tablespoon porcini mushroom , powder
1 pinch saffron
1 teaspoon chili , flake
1 teaspoon granulated garlic
1 teaspoon dried greek oregano
1/2 a lemon , juice of
zest from 1/2 a lemon
kosher salt
cracked black pepper

Nutrision Information

Servings Per Recipe
6-8
Calories
452
Sugar
4g
Fat
34g
Chef Dirk's Leg of Lamb with Lamb Merguez and Brown Crimini Mushrooms is a hearty and flavorful dish that is perfect for special occasions or a weekend dinner party with friends and family. Lamb is marinated in a red wine and herb mixture for added flavor, then baked to perfection. The dish is served with sautéed brown crimini mushrooms, onions, and a blend of Mediterranean spices for added flavor. The dish is finished with a dollop of Greek yogurt on top for added creaminess. The combination of the tender lamb cubes and the spicy lamb merguez make for a delicious and unique flavor that is sure to impress your guests.

Instructions

1.In a large bowl, mix together lamb cubes, lamb merguez, red wine, olive oil, Dijon mustard, garlic, mint, parsley, black pepper and a pinch of kosher salt. Cover and marinate for at least 2 hours or preferably overnight.
2.Preheat oven to 425°F. In a baking dish, add the marinated lamb mixture and bake for 30-35 minutes.
3.Meanwhile, in a large skillet, heat extra virgin olive oil and add onions, mushrooms, smoked paprika, porcini mushroom powder, saffron, chili flakes, granulated garlic, dried Greek oregano, salt, pepper, white wine, and juice and zest from 1/2 a lemon. Cook for 10-15 minutes or until onions are soft and translucent.
4.Serve the lamb hot with the sautéed mushroom mixture and a dollop of Greek yogurt on top.

PROS

This recipe is a flavorful and delicious way to enjoy lamb, which is a good source of protein and essential amino acids.

The mushrooms add a dose of antioxidants and vitamins to the dish.

This dish is also gluten-free and can easily be made dairy-free by omitting the Greek yogurt.

CONS

This recipe takes some time to prepare and marinate, so it may not be the best choice for a quick weeknight meal.

The lamb merguez sausage may not be readily available in all areas.

HEALTH & BENEFITS

Lamb is a good source of high-quality protein and essential amino acids that are required for building and repairing tissue in the body.
Mushrooms are low in calories and fat, yet high in antioxidants and vitamins such as B vitamins and vitamin D, which support immune and bone health.

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