If you’re looking to wow your loved ones this holiday season, few dishes carry the charm and depth of flavor like the Slow-Roast Easter Stuffed Lamb with Herbs, Mushrooms, and Nuts Recipe. This recipe is an absolute showstopper, bringing together tender, juicy lamb shoulder lovingly stuffed with a rich medley of mushrooms, crunchy nuts, and fresh herbs. Slowly roasted to perfection, every bite delivers layers of savory, earthy, and fragrant notes that feel like a warm embrace at the dinner table. It’s a celebration dish that feels both comforting and luxurious, perfect for making memories around the Easter feast.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret behind this recipe’s incredible taste and texture. Each component has a purpose: the lamb shoulder lends rich meatiness, mushrooms bring a juicy earthiness, nuts add delightful crunch, and herbs infuse aromatic freshness that lifts the whole dish. Preparing these essentials sets a brilliant foundation for a truly memorable meal.
- 1.35 – 1.5 kg deboned lamb shoulder: The star of the dish, perfect for slow roasting to fall-apart tenderness.
- 1 1/2 tsp cooking salt / kosher salt (divided): Enhances flavors throughout the lamb and stuffing.
- 1 tsp black pepper (divided): Adds a subtle kick without overpowering the other elements.
- 2 tsp extra virgin olive oil: Used for sautéing and roasting, boosts flavor and texture.
- 1 tbsp unsalted butter: Adds a luscious richness to the mushroom and herb filling.
- 2 eschalots, finely diced: Provide a mild, sweet onion flavor that complements the filling.
- 3 garlic cloves, finely minced: Elevate the stuffing with their warm, aromatic punch.
- 300g button mushrooms: Bring juiciness and earthiness, balancing the richness of lamb.
- 2 cups baby spinach, roughly chopped: Add freshness and vibrant color to the filling.
- 3 tbsp skinless hazelnuts: Offer a toasty crunch and slightly sweet nuttiness.
- 3 tbsp pistachios, roughly chopped: Contribute buttery texture and a pop of beautiful green.
- 1 1/2 tbsp parsley, finely chopped (optional): Infuses bright herbal notes to lighten the stuffing.
- 1 1/2 tsp fresh rosemary, finely chopped: Brings a fragrant pine-like aroma that pairs perfectly with lamb.
- 1 tbsp lemon zest: A divine touch that brightens and balances the flavors perfectly.
- 1/2 tsp cooking salt / kosher salt: For seasoning the stuffing to just the right taste.
- 1/4 tsp black pepper: Adds gentle warmth to the filling without overpowering.
- 1 kg baby potatoes, cut in half: Perfect, tender sides that roast alongside the lamb.
- 1/2 tsp cooking salt / kosher salt: To elevate the potatoes’ natural sweetness.
- 1/4 tsp black pepper: Adds a slight peppery note to the potatoes.
- 1 tbsp extra virgin olive oil: Helps potatoes roast to a crisp, golden finish.
- 2 tbsp plain flour: For thickening the delicious pan sauce.
- 1 1/4 cups beef stock, low sodium: The base of a rich, savory gravy that ties everything together.
- 1/4 tsp dark soy sauce (optional): Deepens the color of the gravy and enhances umami.
- 1 tbsp pistachios, roughly chopped (optional garnish): Adds a final nutty crunch and gorgeous presentation.
- Rosemary sprigs (optional garnish): Provide a fragrant and rustic finish to the plate.
How to Make Slow-Roast Easter Stuffed Lamb with Herbs, Mushrooms, and Nuts Recipe
Step 1: Prepare the Lamb Shoulder and Filling
Start by patting your deboned lamb shoulder dry and seasoning it inside and out with half the salt and black pepper. This base seasoning is key to layering flavors. Meanwhile, finely dice the eschalots and mince the garlic, then sauté them gently in olive oil and butter until soft and fragrant. Next, add the mushrooms to the pan, cooking until they release their moisture and it evaporates, creating an intensely flavorful base. Stir in the baby spinach and cook until just wilted. Finally, off heat, mix in the nuts, herbs, lemon zest, and remaining salt and pepper. This stuffing is bursting with texture and aromatic notes!
Step 2: Stuff and Roll the Lamb
Spread the prepared filling evenly over the inside surface of your lamb shoulder. Carefully roll or fold the lamb so it encloses the stuffing completely. Use kitchen twine to tie it securely, ensuring it holds its shape during the long slow roast. This creates a beautiful centerpiece filled with a mouthwatering surprise inside. The slow roast allows the flavors to infuse deeply into every inch of meat, making each slice a delightful combination of tender lamb and savory stuffing.
Step 3: Roast the Lamb and Potatoes
Preheat your oven to a low temperature – this gentle heat is essential for tender, juicy lamb. Place the stuffed lamb in a roasting pan alongside the baby potatoes tossed with olive oil, salt, and black pepper. Roast for about 3 hours until the lamb is melt-in-your-mouth tender and the potatoes have developed a caramelized crust. The slow roasting process breaks down connective tissues and allows the delicious stuffing to marry with the meat, creating an unbeatable harmony of flavors.
Step 4: Make the Pan Sauce
Once the lamb rests, pour off most of the fat from the roasting pan, leaving behind the rich browned bits. Place the pan over medium heat, sprinkle the flour, and cook gently to form a roux. Gradually whisk in the beef stock and add a splash of dark soy sauce if you like deeper color. Simmer until thickened into a luscious gravy. This sauce is the final touch that brings all the elements of the Slow-Roast Easter Stuffed Lamb with Herbs, Mushrooms, and Nuts Recipe together beautifully on the plate.
Step 5: Slice and Serve
Carefully unwrap the twine and slice the lamb into generous portions revealing the gorgeous stuffing inside. Drizzle with pan sauce and sprinkle chopped pistachios and fresh rosemary sprigs as garnish. The contrast of textures and the vibrant palette make this dish a feast for both the eyes and palate. It’s a moment of joy every time you cut into the lamb, discovering that delicious filling and savoring the melt-in-your-mouth meat.
How to Serve Slow-Roast Easter Stuffed Lamb with Herbs, Mushrooms, and Nuts Recipe
Garnishes
Garnishing your Slow-Roast Easter Stuffed Lamb with Herbs, Mushrooms, and Nuts Recipe is all about enhancing its natural rustic beauty. A sprinkle of roughly chopped pistachios adds a delightful crunch and a splash of color, while fresh rosemary sprigs lend a fragrant, festive touch. These simple additions elevate the presentation and invite your guests to dive right in.
Side Dishes
This dish pairs wonderfully with sautéed green beans for a vibrant, crisp vegetable side that contrasts the richness of the lamb perfectly. You can also consider creamy mashed potatoes, roasted root vegetables, or a fresh spring salad with lemony vinaigrette to keep the meal balanced and fresh. The slow-roasted potatoes cooked alongside the lamb in this recipe require no extra fuss and complement every mouthful.
Creative Ways to Present
For a special occasion, present the lamb slices fanned out on a warm platter with generous spoonfuls of the nutty mushroom stuffing visible. Drizzle the pan sauce artistically around, and sprinkle with chopped pistachios for texture contrasts. Serving individual plates with a sprig of rosemary gently tucked beside each portion brings a personalized and festive feel to the table, making your Easter celebration even more memorable.
Make Ahead and Storage
Storing Leftovers
Cool leftover Slow-Roast Easter Stuffed Lamb with Herbs, Mushrooms, and Nuts Recipe completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days, allowing you to enjoy the rich flavors again as a quick lunch or next-day dinner treat.
Freezing
If you want to save portions for longer, the lamb slices freeze well for up to 2 months. Portion them with some stuffing intact and wrap tightly in foil or plastic wrap before transferring to a freezer bag. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers slowly in a low oven or covered skillet to prevent drying out. Pour over some of the reserved pan sauce or a splash of stock to keep everything moist and flavorful. This will bring your Slow-Roast Easter Stuffed Lamb with Herbs, Mushrooms, and Nuts Recipe back to life with just as much love as when freshly made.
FAQs
Can I use other cuts of lamb for this recipe?
While deboned lamb shoulder is ideal for slow roasting and stuffing because of its fat content and tenderness, you can also experiment with leg of lamb. Just adjust cooking times accordingly to ensure the meat stays moist and tender.
Is it okay to prepare the filling in advance?
Absolutely! The mushroom, herb, and nut filling can be made a day ahead and stored in the fridge. This helps blend flavors and makes the assembly day stress-free.
Can I substitute the nuts if I have allergies?
Yes, you can omit nuts or replace them with seeds like toasted pumpkin or sunflower seeds for a similar crunch. Just make sure to adjust quantities to maintain texture balance.
How do I know when the lamb is perfectly cooked?
Look for tender meat that pulls apart easily with a fork and an internal temperature of about 85°C (185°F) after resting. Slow roasting gently breaks down connective tissue for that melt-in-your-mouth effect.
What can I use instead of dark soy sauce in the gravy?
If you prefer to skip soy sauce, just increase the beef stock slightly or use Worcestershire sauce to deepen the flavor and color of your pan sauce.
Final Thoughts
This Slow-Roast Easter Stuffed Lamb with Herbs, Mushrooms, and Nuts Recipe is truly one of those dishes that fills the room with warmth, joy, and incredible aromas. It’s a labor of love that pays off with every tender slice and bite of the savory stuffing. Whether it’s a holiday feast or a special weekend dinner, I encourage you to give this recipe a try. I promise it will become one of your treasured family traditions, inviting everyone back to the table for seconds and stories alike.
Print
Slow-Roast Easter Stuffed Lamb with Herbs, Mushrooms, and Nuts Recipe
- Prep Time: 40 minutes
- Cook Time: 180 minutes
- Total Time: 220 minutes
- Yield: 5-5.5 servings
- Category: Main Course
- Method: Roasting
- Cuisine: European / Australian
Description
This slow-roast Easter stuffed lamb recipe features a tender deboned lamb shoulder filled with a flavorful mixture of sautéed vegetables, nuts, and fresh herbs. Slow roasting ensures a melt-in-your-mouth texture, while a rich homemade gravy made from roasting juices complements the dish beautifully. Served alongside herb-roasted baby potatoes and optional sautéed green beans, this festive main course is perfect for celebrating holidays or special occasions.
Ingredients
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, finely diced (or 1 small onion)
- 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 1 tsp dried thyme)
- 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 quartered 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 beef stock/broth, low sodium
- 1/4 tsp dark soy sauce (optional)
- Salt and pepper as needed
Garnish and Sides
- 1 tbsp pistachios, roughly chopped (optional garnish)
- Rosemary sprigs (optional garnish)
- Sautéed green beans (optional side)
Instructions
- Prepare the stuffing: Heat the olive oil and butter in a pan over medium heat. Add the finely diced eschalots and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes. Add the chopped mushrooms and cook until they release their moisture and it evaporates, about 8-10 minutes. Stir in the chopped spinach and cook until wilted. Remove from heat and transfer mixture to a bowl.
- Add nuts and herbs: To the cooled mushroom and spinach mix, add the chopped hazelnuts, pistachios, parsley, rosemary, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly to combine. This will be the stuffing for the lamb.
- Stuff the lamb shoulder: Lay the deboned lamb shoulder flat and season both sides evenly with 1 tsp salt and 3/4 tsp black pepper. Spread the stuffing mixture evenly over the lamb, then carefully roll and secure the lamb with kitchen twine.
- Prepare the potatoes: Preheat the oven to 160°C (320°F) fan-forced. Toss the halved potatoes in olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange them in a roasting pan or large baking dish.
- Roast the lamb and potatoes: Place the stuffed lamb on top of the potatoes in the roasting pan. Roast in the preheated oven for about 3 hours (180 minutes), or until the lamb is tender and cooked through. Baste occasionally with pan juices.
- Make the gravy: Remove the lamb and potatoes from the roasting pan and keep warm. Pour the pan juices into a saucepan, skim off excess fat if desired. Stir in the flour and cook over medium heat for 1-2 minutes to form a roux. Gradually whisk in the beef stock and soy sauce (if using), simmer until thickened. Season with salt and pepper to taste.
- Serve: Slice the stuffed lamb and serve with the roasted baby potatoes, drizzle with gravy, and garnish with chopped pistachios and rosemary sprigs. Optionally, serve sautéed green beans on the side for color and freshness.
Notes
- Note 1: Use a deboned lamb shoulder for easier stuffing and rolling.
- Note 2: Eschalots can be substituted with a small onion if needed.
- Note 3: Button or white mushrooms work best for the stuffing.
- Note 4: Use skinless hazelnuts and roughly chopped pistachios for texture and flavor contrast.
- Note 5: Baby potatoes are ideal for roasting; adjust size by halving or quartering.
- Note 6: Dark soy sauce is optional but adds deeper color and umami to the gravy.
