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
Scale
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.
