Slow-roast Easter stuffed lamb is a delightful dish that combines tender, flavorful lamb with a savory stuffing loaded with vegetables and nuts. This recipe is perfect for special occasions like Easter, family gatherings, or holiday dinners. The unique blend of spices and ingredients makes each bite unforgettable, and the slow-roasting method ensures the meat is juicy and tender.
Why Make This Recipe
Why should you consider making slow-roast Easter stuffed lamb? First, it’s a show-stopping centerpiece that will impress your family and friends. The combination of tender lamb and a rich, delicious stuffing offers a balance of flavors that everyone will love. Moreover, the recipe is straightforward, allowing you to enjoy the cooking process without stress. Finally, slow-roasting allows the flavors to meld beautifully, creating a dish that feels both special and comforting.
How to Make Slow-Roast Easter Stuffed Lamb
Ingredients
- 1.35 – 1.5 kg / 2.7 – 3 lb deboned lamb shoulder (Note 1)
- 1 1/2 tsp cooking salt / kosher salt, divided
- 1 tsp black pepper, divided
- 2 tsp extra virgin olive oil
- 1 tbsp / 20g unsalted butter
- 2 eschalots, finely diced (US: shallots, sub 1 small onion) (Note 2)
- 3 garlic cloves, finely minced
- 300g / 10 oz mushrooms, button/white (Note 3)
- 2 tightly packed cups baby spinach, roughly chopped (100g)
- 3 tbsp skinless hazelnuts (Note 4)
- 3 tbsp pistachios, roughly chopped (Note 4)
- 1 1/2 tbsp parsley, finely chopped (optional)
- 1 1/2 tsp rosemary, fresh, finely chopped (sub fresh thyme or 1 tsp dried)
- 1 tbsp lemon zest (divine touch, don’t skip this!)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 kg / 2 lb baby potatoes, cut in half (4 if large) (Note 5)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp flour (plain / all-purpose)
- 1 1/4 cups beef stock/broth, low sodium
- 1/4 tsp dark soy sauce (optional, for deeper color) (Note 6)
- Salt and pepper, if needed (I don’t add any more)
- 1 tbsp pistachios, roughly chopped (optional garnish)
- Rosemary sprigs (optional garnish)
- Sautéed green beans (for serving)
Directions
Stuffing: In a pan, melt butter with olive oil. Add diced eschalots and garlic, cooking until fragrant. Then, add the mushrooms and spinach, cooking until soft. Stir in hazelnuts, pistachios, parsley, rosemary, lemon zest, salt, and pepper. Set aside.
Pound and Roll Lamb: Preheat the oven to 160°C (320°F). Prepare the lamb by pounding it evenly with a meat mallet. Spread the stuffing mixture evenly over the lamb, then roll it tightly. Secure with kitchen twine.
Slow-Roast: Season the lamb with salt and pepper. Place it on a roasting pan with potatoes, seasoning them as well. Drizzle everything with olive oil. Roast in the oven for 2.5 to 3 hours until the lamb is tender.
Gravy: Remove the lamb from the pan, resting it for a few minutes. Add flour to the pan, stirring, and gradually add beef stock and soy sauce (if using). Simmer until thickened.
Serving: Slice the lamb and serve it with potatoes, gravy, and sautéed green beans.
How to Serve Slow-Roast Easter Stuffed Lamb
Serve the slow-roast Easter stuffed lamb with the roasted baby potatoes on the side. Drizzle the delicious gravy over both the lamb slices and potatoes for added flavor. Garnish with chopped pistachios and sprigs of rosemary for a beautiful presentation. Pair it with sautéed green beans to add a vibrant splash of color to your plate.
How to Store Slow-Roast Easter Stuffed Lamb
Store any leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, slice the lamb and warm it gently in the oven or on the stovetop with a bit of gravy to maintain its moisture. You can also freeze the lamb for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Tips to Make Slow-Roast Easter Stuffed Lamb
- For extra flavor, marinate the lamb in herbs and spices a few hours before cooking.
- Use fresh herbs for the stuffing to enhance the taste.
- If you prefer different nuts, feel free to substitute with your favorites.
Variation
For a different twist, try using a boneless pork shoulder instead of lamb for a unique flavor. You can also add different vegetables to the stuffing, such as carrots or zucchini, for extra color and nutrition.
FAQs
Q: Can I prepare this dish a day in advance?
A: Yes, you can prepare the stuffing and roll the lamb the day before. Store it covered in the refrigerator and then roast it the next day.
Q: How do I know when the lamb is done?
A: The lamb is done when it reaches an internal temperature of 70°C (160°F) and is tender when pierced with a fork.
Q: Can I use a different cut of lamb?
A: Yes, you can use a leg of lamb, but the cooking time may vary. Just ensure it’s cooked to the right internal temperature.
Slow-Roast Easter Stuffed Lamb
Ingredients
For the Stuffing
- 2 tsp extra virgin olive oil
- 1 tbsp unsalted butter 20g
- 2 pcs eschalots, finely diced Substitute with 1 small onion if needed
- 3 cloves garlic, finely minced
- 300 g mushrooms, button/white
- 2 cups baby spinach, roughly chopped 100g
- 3 tbsp skinless hazelnuts
- 3 tbsp pistachios, roughly chopped
- 1.5 tbsp parsley, finely chopped Optional
- 1.5 tsp rosemary, fresh, finely chopped Substitute with fresh thyme or 1 tsp dried
- 1 tbsp lemon zest Essential for flavor
- 1.5 tsp cooking salt / kosher salt Divided
- 1 tsp black pepper Divided
For the Lamb and Potatoes
- 1.35-1.5 kg deboned lamb shoulder 2.7-3 lb
- 1 kg baby potatoes, cut in half 4 if large
- ½ tsp cooking salt / kosher salt
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp flour (plain / all-purpose)
- 1 ¼ cups beef stock/broth, low sodium
- ¼ tsp dark soy sauce Optional, for deeper color
- 1 tbsp pistachios, roughly chopped Optional garnish
- rosemary sprigs Optional garnish
- sautéed green beans For serving
Instructions
Preparation
- In a pan, melt butter with olive oil. Add diced eschalots and garlic, cooking until fragrant.
- Then, add the mushrooms and spinach, cooking until soft.
- Stir in hazelnuts, pistachios, parsley, rosemary, lemon zest, salt, and pepper. Set aside.
Pound and Roll Lamb
- Preheat the oven to 160°C (320°F). Prepare the lamb by pounding it evenly with a meat mallet.
- Spread the stuffing mixture evenly over the lamb, then roll it tightly. Secure with kitchen twine.
Slow-Roast
- Season the lamb with salt and pepper. Place it on a roasting pan with potatoes, seasoning them as well.
- Drizzle everything with olive oil. Roast in the oven for 2.5 to 3 hours until the lamb is tender.
Gravy
- Remove the lamb from the pan, resting it for a few minutes.
- Add flour to the pan, stirring, and gradually add beef stock and soy sauce (if using). Simmer until thickened.
Serving
- Slice the lamb and serve it with potatoes, gravy, and sautéed green beans.
