Slow-Roast Easter Stuffed Lamb Recipe

Introduction

This slow-roast Easter stuffed lamb is a show-stopping centerpiece perfect for festive gatherings. Tender lamb shoulder is rolled around a flavorful mushroom and nut stuffing, then slow-cooked with baby potatoes for a hearty, comforting meal.

Ingredients

• 1.35 – 1.5 kg (2.7 – 3 lb) deboned lamb shoulder
• 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 (sub 1 small onion)
• 3 garlic cloves, finely minced
• 300g (10 oz) button/white mushrooms
• 2 tightly packed cups baby spinach, roughly chopped (about 100g)
• 3 tbsp skinless hazelnuts
• 3 tbsp pistachios, roughly chopped
• 1 1/2 tbsp parsley, finely chopped (optional)
• 1 1/2 tsp fresh rosemary, finely chopped (sub fresh thyme or 1 tsp dried)
• 1 tbsp lemon zest
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 kg (2 lb) baby potatoes, cut in halves or quarters if large
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil
• 2 tbsp plain (all-purpose) flour
• 1 1/4 cups beef stock/broth, low sodium
• 1/4 tsp dark soy sauce (optional, for deeper color)
• Salt and pepper, to taste
• 1 tbsp pistachios, roughly chopped (optional garnish)
• Rosemary sprigs (optional garnish)
• Sautéed green beans for serving (optional)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) or 160°C fan-forced. Roast the hazelnuts on a tray for 8 minutes until fragrant. Let cool, then roughly chop.
2. Step 2: Pulse the mushrooms in a food processor until chopped into small 3mm pieces. Be sure to scrape down the sides as needed.
3. Step 3: In a non-stick pan over high heat, melt the butter. Add the diced eschalots, minced garlic, and mushrooms. Cook, stirring often, for about 5 minutes until most of the moisture evaporates.
4. Step 4: Add the chopped spinach and cook until wilted. Transfer the mixture to a bowl and cool for 20 minutes.
5. Step 5: Stir in the roasted hazelnuts, pistachios, parsley, rosemary, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper into the cooled mushroom mixture.
6. Step 6: Place the stuffing onto a sheet of cling wrap and shape it into a rough 35 cm (13.5″) log. Wrap tightly and freeze for at least 3 hours to firm up.
7. Step 7: Prepare the lamb by placing it fat-side down on a surface covered with plastic wrap or baking paper. Pound with a rolling pin or meat mallet into an even 40 x 22 cm (15.5 x 8.5″) rectangle about 1.75 cm (2/3″) thick. Trim and patch as needed.
8. Step 8: Season the lamb surface with half the salt and pepper. Unwrap the frozen stuffing log and roll it tightly inside the lamb, finishing with the seam side down.
9. Step 9: Tie the rolled lamb securely with kitchen twine every 2 cm (0.8″) to hold its shape.
10. Step 10: Preheat the oven to 220°C (425°F) or 200°C fan-forced. Rub the lamb roll all over with olive oil and sprinkle with the remaining salt and pepper.
11. Step 11: Toss the potatoes with salt, pepper, and olive oil in a large roasting pan. Place the lamb roll on top, fitting diagonally if needed.
12. Step 12: Roast the lamb and potatoes for 30 minutes at high temperature to render some fat and start browning.
13. Step 13: Reduce the oven to 160°C (320°F) or 140°C fan-forced. Continue cooking for 2 1/2 hours until the internal temperature reaches 98°C (208°F) or the meat pulls apart easily with forks.
14. Step 14: Remove the lamb and potatoes from the oven and place on a tray. Loosely cover with foil and rest while you prepare the gravy.
15. Step 15: To make the gravy, tilt the roasting pan to remove excess fat, leaving about 3 tablespoons along with the dark meat juices. If needed, add butter to reach 3 tablespoons of fat.
16. Step 16: Place the pan over medium heat. Sprinkle the flour into the hot fat and stir continuously for 1 minute to cook the flour.
17. Step 17: Gradually pour in the beef stock while stirring. Add soy sauce if using. Continue stirring as the gravy bubbles and thickens to a syrupy consistency.
18. Step 18: Taste and adjust seasoning with salt and pepper if necessary. Pour the gravy into a jug, straining if preferred.
19. Step 19: Remove the twine from the lamb roll and cut into 2 cm (0.8″) thick slices. Arrange on a platter with the roasted potatoes.
20. Step 20: Serve with the warm gravy. Sprinkle chopped pistachios and rosemary sprigs on top if desired. Sautéed green beans make a lovely colorful side.

Tips & Variations

• Use fresh herbs like thyme or rosemary for bright flavor; dried herbs can work in a pinch but reduce quantity.
• Freezing the stuffing log helps it hold shape and makes rolling easier.
• Roasting at high heat first helps develop a beautiful crust and renders the fat for extra taste.
• Feel free to swap pistachios and hazelnuts for walnuts or almonds based on your preference.
• If you don’t have a food processor, finely chop mushrooms by hand to achieve the right texture.

Storage

Store any leftover lamb and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. Gravy can be stored separately and reheated on the stove with a splash of stock or water to loosen if thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, the stuffing log can be made and frozen up to three days in advance, making it convenient for busy holiday cooking.

What is the best way to check if the lamb is cooked?

Use a meat thermometer to check the internal temperature reaches about 98°C (208°F). Alternatively, the meat should be tender enough to be pulled apart easily with two forks.

Slow-Roast Easter Stuffed Lamb Recipe

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★★★★★

4.6 from 83 reviews

• Author: Elara
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x

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Description

This slow-roast Easter stuffed lamb shoulder is an impressive and flavorful centerpiece perfect for a festive meal. The lamb is carefully butterflied pounded to an even thickness, filled with a savory mushroom, spinach, and nut stuffing, then rolled and slow-roasted with baby potatoes. The result is tender, juicy meat infused with aromatic herbs and a rich homemade gravy made from the roasting juices. Garnished with chopped pistachios and served alongside sautéed green beans, this dish combines rustic tradition with elegant presentation.

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Ingredients

Scale 1x2x3x

Lamb and Stuffing

• 1.35 – 1.5 kg (2.7 – 3 lb) deboned lamb shoulder
• 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 (shallots), finely diced
• 3 garlic cloves, finely minced
• 300g (10 oz) button/white mushrooms
• 2 tightly packed cups baby spinach (about 100g), roughly chopped
• 3 tbsp skinless hazelnuts
• 3 tbsp pistachios, roughly chopped
• 1 1/2 tbsp parsley, finely chopped (optional)
• 1 1/2 tsp fresh rosemary, finely chopped (or substitute fresh thyme or 1 tsp dried)
• 1 tbsp lemon zest
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Potatoes

• 1 kg (2 lb) baby potatoes, cut in half (or quarter if large)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

Gravy

• 2 tbsp plain/all-purpose flour
• 1 1/4 cups low sodium beef stock / broth
• 1/4 tsp dark soy sauce (optional, for deeper color)
• Salt and pepper, to taste

Garnish and Sides

• 1 tbsp pistachios, roughly chopped (optional garnish)
• Rosemary sprigs (optional garnish)
• Sautéed green beans (optional side)

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Instructions

1. Roast Hazelnuts: Preheat your oven to 180°C (350°F), 160°C fan-forced. Spread the hazelnuts on a baking tray and roast them for about 8 minutes until fragrant. Cool completely before roughly chopping.
2. Prepare Mushroom Mixture: Blitz the mushrooms in a food processor until chopped into small pieces around 3mm. Melt the butter in a non-stick pan over high heat, then add diced eschalots, minced garlic, and the chopped mushrooms. Cook for about 5 minutes, stirring regularly until the mushrooms release their liquid and it mostly evaporates. Add the roughly chopped spinach and cook until wilted.
3. Cool and Combine Stuffing: Transfer the mushroom and spinach mixture to a bowl and let it cool for 20 minutes. Then stir in the roasted hazelnuts, pistachios, parsley, rosemary, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper. Mix well.
4. Form Stuffing Log: Place the mixture on a piece of cling wrap and shape it into a log approximately 35 cm (13.5 inches) long. Roll tightly in cling wrap and freeze for at least 3 hours or up to 3 days until firm.
5. Pound and Prepare Lamb: Place the lamb shoulder fat-side down on a surface and cover with plastic wrap or baking paper. Use a rolling pin or meat mallet to pound the lamb into a roughly 40 x 22 cm (15.5 x 8.5 inches) rectangle about 1.75 cm (2/3 inch) thick. Trim and patch pieces as needed for an even shape.
6. Assemble Roll: Sprinkle half of the salt and pepper evenly over the surface of the lamb. Unwrap the frozen stuffing log and place it along one edge of the lamb. Roll the lamb up tightly around the stuffing, finishing with the seam side down. Tie the roll securely with kitchen twine at 2 cm (0.8 inch) intervals.
7. Preheat Oven and Season: Preheat the oven to 220°C (425°F), 200°C fan-forced. Rub the outside of the lamb roll all over with olive oil, then sprinkle with the remaining salt and pepper.
8. Prepare Potatoes: Toss the halved baby potatoes with salt, pepper, and olive oil in a large roasting pan. Place the lamb roll on top of the potatoes, positioning diagonally if needed to fit.
9. High Temperature Roast: Roast the lamb and potatoes for 30 minutes at 220°C to render fat and develop color.
10. Slow Roast: Lower the heat to 160°C (320°F), 140°C fan-forced. Continue roasting for 2 1/2 hours or until the internal temperature of the lamb reaches 98°C (208°F) or the meat is tender and can be easily pulled apart with forks.
11. Rest the Meat: Remove the lamb and potatoes from the oven and transfer to a tray. Loosely cover with foil and allow to rest while preparing the gravy.
12. Make Gravy: Pour off all but 3 tablespoons of fat from the roasting pan, taking care to keep the dark brown meat juices. Place the pan on the stove over medium heat. When the fat is hot, sprinkle the flour over it and stir for 1 minute to cook out the flour taste.
13. Thicken Gravy: Gradually pour in the beef stock, stirring continuously. Add the dark soy sauce if using. Continue stirring and simmer gently until the gravy thickens to a consistency similar to maple syrup. Season with additional salt and pepper if desired. Strain if necessary and pour into a jug.
14. Serve: Remove the kitchen twine from the lamb and slice the roll into 2 cm (0.8 inch) thick slices. Arrange on a platter surrounded by the roasted potatoes. Spoon over gravy, optionally sprinkle chopped pistachios and garnish with rosemary sprigs. Serve with sautéed green beans for color and freshness.

Notes

• Note 1: The deboned lamb shoulder is easier to butterfly and roll when boneless, yielding better stuffing coverage.
• Note 2: Eschalots are often called shallots in the US; a small onion can be substituted but flavor differs slightly.
• Note 3: Button mushrooms are preferred for stuffing; avoid very large or wild mushrooms for best texture.
• Note 4: Skinless hazelnuts and pistachios add crunch and flavor; roasting intensifies their nuttiness.
• Note 5: Use baby potatoes for even roasting. Larger potatoes should be cut into quarters for proper cooking.
• Note 6: Dark soy sauce added to the gravy is optional and mainly for color depth, not essential for taste.
• Note 7: Freezing the stuffing log helps maintain its shape when rolling inside the lamb and improves slicing.

• Prep Time: 45 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Roasting
• Cuisine: Western, Easter

Keywords: slow roast lamb, stuffed lamb shoulder, Easter lamb recipe, mushroom stuffing, holiday roast, lamb with potatoes, homemade gravy, festive lamb dish