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Leg Of Lamb Stuffed With Wild Mushrooms And Greens

2 faves
Nutrition per serving    (USDA % daily values)
CAL
898
FAT
210%
CHOL
111%
SOD
36%

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Ingredients for 12 servings

10 medium Swiss chard leaves (from 2 bunches), thick ribs removed

1 tablespoon butter

4 tablespoons olive oil

1 1/4 pounds assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake), finely chopped

1/2 cup finely chopped onion

1 garlic clove, minced

1 cup fresh breadcrumbs made from day-old french bread

2 tablespoons whipping cream

1 1/2 tablespoons chopped fresh rosemary

1 1/2 tablespoons chopped fresh thyme

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed

4 ounces ground veal or lamb

1 large egg

3 garlic cloves, sliced

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