Leg of Lamb Roulade with Tarragon Cream Sauce

Lamb is a traditional Easter food.

Leg of Lamb Roulade with Tarragon Cream Sauce
Makes 8 to 10 servings
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Lamb
  1. ¼ cup plus 3 tablespoons olive oil, divided
  2. 1 (8-ounce) package sliced baby portobello mushrooms, finely chopped
  3. 1 bunch green onions, finely chopped
  4. 1 tablespoon minced garlic
  5. 1 teaspoon salt, divided
  6. ½ teaspoon ground black pepper, divided
  7. ½ cup cornbread crumbs
  8. 2 tablespoons chopped fresh parsley
  9. 1 (5-pound) boneless leg of lamb, trimmed
  10. ½ teaspoon garlic powder
Sauce
  1. 2 tablespoons olive oil
  2. 1 shallot, minced
  3. 1 tablespoon minced garlic
  4. ¼ cup dry white wine
  5. 2 cups heavy whipping cream
  6. 3 tablespoons Dijon mustard
  7. ½ teaspoon salt
  8. ½ teaspoon garlic powder
  9. ¼ teaspoon ground black pepper
  10. ¼ cup chopped fresh tarragon
Instructions
  1. For lamb: In a large skillet, heat ¼ cup olive oil over medium heat. Add mushrooms, green onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, for 10 minutes. Remove from heat, and stir in cornbread crumbs and parsley. Let cool to room temperature.
  2. Preheat oven to 350°. Line a large rimmed baking sheet with heavy-duty aluminum foil.
  3. Place lamb between 2 sheets of heavy-duty plastic wrap, and flatten to ½-inch thickness using a rolling pin or meat mallet. Spread mushroom onto lamb, leaving a ½-inch border on all sides. Starting at 1 long side, roll up, jelly roll style. Tie together with kitchen string at 2-inch intervals. Rub outside of lamb with 1 tablespoon olive oil, and sprinkle with garlic powder, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
  4. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Cook lamb for 3 to 5 minutes or until browned on all sides; transfer to prepared pan.
  5. Bake for 30 to 40 minutes or until a meat thermometer inserted in center registers 150° or desired degree of doneness. Let stand for 10 minutes before slicing.
  6. Meanwhile, for sauce: In a medium saucepan, heat olive oil over medium heat. Add shallot and garlic; cook, stirring frequently, for 2 minutes. Stir in wine; cook, stirring frequently, for 4 minutes. Add cream and next 4 ingredients, and bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Reduce heat to low, and stir in tarragon. Serve sauce warm with lamb.
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