Slow-Roast Easter Stuffed Lamb
A show-stopping dish featuring tender lamb shoulder stuffed with a savory mixture of vegetables, nuts, and spices, perfect for special occasions like Easter.
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.
Notes
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.