1 1/2 cups coarse breadcrumbs
3/4 cup walnuts
8 to 10 white mushrooms, stems removed, halved
2 cloves garlic, roughly chopped
1 shallot, roughly chopped
1 handful arugula
2 tablespoons plus 3 tablespoons olive oil, plus more as needed
Salt and pepper
One 4-pound leg of lamb, boned, butterflied and trimmed of sinew and excess fat
3 tablespoons finely chopped fresh rosemary
2 cups dry white wine
I like to serve this with mashed potatoes and a colorful vegetable like broccoli or carrots.
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