Chef Luis Mora’s Autumn Roast Lamb, Wild Mushrooms & Potatoes


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


Preheat oven  210  degrees centigrade or 425 degrees fahrenheit

  1. Put the lamb bones which the butcher separated, spring onions chopped finely and the Jérez in a saucepan on low to medium flame
  2. Place the lamb roast in a large roasting pan
  3. Mince the sweet  spring onion & the leek
  4. With a sharp small knife, make 1 inch deep slits in the lamb
  5. Stuff the lamb with the leek, spring onion, minced garlic and finely chopped Boletus mushrooms
  6. Rub or brush  olive oil on the lamb roast top and underside
  7. Sprinkle with salt, pepper, rosemary & thyme
  8. 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.