If you’re looking for a centerpiece that truly elevates your Easter celebration, this Slow-Roast Easter Stuffed Lamb with Mushrooms, Nuts, and Fresh Herbs Recipe is an absolute showstopper. Picture tender, juicy lamb shoulder slow-roasted to perfection, generously stuffed with a savory blend of mushrooms, crunchy nuts, and fragrant herbs that create a symphony of textures and flavors. This dish brings together simple, fresh ingredients in a way that feels truly special and indulgent, making your holiday feast unforgettable and leaving your guests asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple, yet each one plays a crucial role in building the rich, layered taste and inviting aromas of this recipe. From the earthy mushrooms and crunchy nuts to the fresh herbs and tender lamb, these elements combine to create both vibrant color and incredible texture.
- Deboned lamb shoulder (1.35 – 1.5 kg / 2.7 – 3 lb): The star of the dish, chosen for its tenderness and flavor after slow roasting.
- Cooking salt/kosher salt (divided): Essential seasoning that enhances every ingredient and balances the flavors.
- Black pepper (divided): Adds a subtle warmth and depth to the stuffing and lamb.
- Extra virgin olive oil (2 tsp + 1 tbsp): For sautéing and adding richness with heart-healthy fat.
- Unsalted butter (1 tbsp): Adds a silky softness and depth when cooking the filling.
- Eschalots (2, finely diced): Provide a mild, sweet onion flavor that melts perfectly into the stuffing.
- Garlic cloves (3, finely minced): Builds savory notes that elevate each bite.
- Mushrooms (300 g / 10 oz, button): Earthy and juicy, mushrooms bring body and umami to the filling.
- Baby spinach (2 tightly packed cups / 100 g): Adds freshness, color, and a gentle leafy texture.
- Hazelnuts (3 tbsp, skinless): Toasted for crunch and a buttery nuttiness.
- Pistachios (3 tbsp + optional garnish): A unique crunch with a slightly sweet, nutty character.
- Parsley (1 1/2 tbsp, finely chopped): Fresh and herbaceous, it brightens the stuffing beautifully.
- Rosemary (1 1/2 tsp, fresh, finely chopped): Classic and aromatic, rosemary pairs perfectly with lamb (thyme can be substituted).
- Lemon zest (1 tbsp): Gives a divine citrus lift that cuts through richness and adds sparkle.
- Baby potatoes (1 kg / 2 lb, halved or quartered): Tender and roasted alongside, completing the meal with comfort and heartiness.
- Flour (2 tbsp): Used for thickening the luscious gravy that ties the feast together.
- Beef stock (1 1/4 cups, low sodium): Provides a deep, savory base for the gravy.
- Dark soy sauce (1/4 tsp, optional): Enhances color and a subtle umami note in the gravy.
- Rosemary sprigs (optional garnish): Offers a fresh herbal aroma at serving time.
- Sautéed green beans (optional side): A fresh, vibrant vegetable to balance the richness on the plate.
How to Make Slow-Roast Easter Stuffed Lamb with Mushrooms, Nuts, and Fresh Herbs Recipe
Step 1: Prepare the Lamb and Seasonings
Begin by patting the deboned lamb shoulder dry and seasoning it inside and out with half the cooking salt and pepper. This foundational seasoning allows the natural flavors of the lamb to shine through once it’s slow-roasted. The quality of the lamb and the simplicity of this initial step are key to a perfect roast.
Step 2: Make the Mushroom and Nut Stuffing
In a pan, heat olive oil and butter until melted. Sauté finely diced eschalots and minced garlic until fragrant and translucent. Add the chopped mushrooms, cooking until their moisture evaporates and they develop a lovely golden color. Toss in the baby spinach until wilted, then stir in the hazelnuts, pistachios, parsley, rosemary, lemon zest, and the remaining salt and pepper. This stuffing is packed with texture and aromatic herbs, which create a beautiful contrast against the tender lamb.
Step 3: Stuff and Secure the Lamb
Lay the lamb flat and evenly spread the mushroom and nut mixture over it, forming a thick, hearty layer. Carefully roll or fold the lamb to enclose the stuffing, tying it securely with kitchen twine. Creating a tight roll ensures the flavors meld beautifully during the slow roast while keeping the filling intact.
Step 4: Roast the Lamb Slowly and Prepare Potatoes
Place the stuffed lamb in a roasting pan, drizzle with olive oil, and roast in the oven at a low temperature for about 3 hours for melting tenderness. Halfway through the roasting time, add the baby potatoes tossed with salt, pepper, and olive oil to the pan, allowing them to soak up the lamb’s rich juices as they roast.
Step 5: Make the Gravy and Finish
Once the lamb is cooked and resting, use the pan drippings to make a fragrant, rich gravy. Stir flour into the drippings over medium heat to form a roux, then gradually whisk in beef stock and a touch of soy sauce for depth and color. Simmer until glossy and thickened. Slice the lamb, garnish with chopped pistachios and rosemary sprigs if desired, and serve with the roast potatoes and your favorite vegetable sides.
How to Serve Slow-Roast Easter Stuffed Lamb with Mushrooms, Nuts, and Fresh Herbs Recipe
Garnishes
A sprinkle of chopped pistachios not only provides a delightful crunch but also adds a pop of color and an extra nutty dimension that pairs perfectly with the lamb’s earthiness. Fresh rosemary sprigs on the plate infuse the dish with their irresistible aroma right before serving.
Side Dishes
This dish shines alongside vibrant, lightly sautéed green beans or tender asparagus for a splash of green freshness. Creamy mashed potatoes or buttery roasted carrots also make excellent companions, balancing the rich, robust flavors with mellow sweetness and silky textures.
Creative Ways to Present
For a truly festive table, carve the lamb into thick slices to reveal the beautiful stuffing spiral inside. Arrange slices in a circular pattern on a large serving platter surrounded by roasted baby potatoes and colorful vegetables, finishing with a drizzle of luscious gravy. Adding edible flowers or microgreens can also elevate the presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover slow-roast Easter stuffed lamb can be refrigerated in an airtight container for up to 3 days. Make sure to keep the gravy separate to maintain its texture. When ready to enjoy again, gently reheat to preserve tenderness without drying out.
Freezing
This dish freezes well if you want to prepare ahead of time. Cool the cooked lamb completely, then wrap tightly in foil and place in a freezer-safe container. Freeze for up to 2 months. For best results, thaw slowly in the refrigerator overnight before reheating.
Reheating
Reheat the lamb in a low oven (around 160°C / 325°F) covered with foil to prevent drying out, warm through gently for about 20-30 minutes. Warm the gravy on the stove, stirring occasionally. Avoid microwave reheating as it can toughen the lamb and alter the stuffing’s texture.
FAQs
Can I use other cuts of lamb for this recipe?
While deboned lamb shoulder is ideal due to its tenderness and fat content, you can try lamb leg as an alternative; just be mindful that it may be leaner and could require slightly less cooking time to avoid drying out.
What nuts work best in the stuffing?
Hazelnuts and pistachios bring wonderful flavor and crunch, but you can substitute walnuts or almonds if preferred. Just toast the nuts lightly before adding to maximize their nutty aroma.
How do I know when the lamb is fully cooked?
The lamb is done when it reaches an internal temperature of about 85°C (185°F) for tender, slow-roasted meat. The meat should be fall-apart soft and juicy. Using a low oven and slow roasting is key to perfect results.
Can I prepare the stuffing a day ahead?
Yes! The mushroom and nut stuffing can be made a day in advance and refrigerated, saving you prep time on the big day. Just bring it to room temperature before stuffing the lamb.
Is this recipe suitable for holiday entertaining?
Absolutely! This Slow-Roast Easter Stuffed Lamb with Mushrooms, Nuts, and Fresh Herbs Recipe is impressive yet approachable, making it perfect for hosting friends and family without last-minute stress.
Final Thoughts
There is something truly magical about a slow-roasted lamb stuffed with mushrooms, nuts, and fresh herbs; it takes your Easter table from ordinary to extraordinary in just a few steps. I encourage you to try this Slow-Roast Easter Stuffed Lamb with Mushrooms, Nuts, and Fresh Herbs Recipe for your next celebration — the flavors, textures, and aromas will win over everyone at the table and create lasting memories, bite after bite!
Print
Slow-Roast Easter Stuffed Lamb with Mushrooms, Nuts, and Fresh Herbs Recipe
- Prep Time: 40 minutes
- Cook Time: 180 minutes
- Total Time: 220 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: European
Description
This Slow-Roast Easter Stuffed Lamb recipe is a flavorful and elegant centerpiece perfect for festive gatherings. Deboned lamb shoulder is generously seasoned, stuffed with a savory mixture of mushrooms, spinach, nuts, herbs, and lemon zest, then slow-roasted to tender perfection. Accompanied by baby potatoes and a rich jus, this dish offers a delightful combination of textures and vibrant autumnal flavors, making it a memorable meal for 5 to 6 people.
Ingredients
Lamb and Seasoning
- 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
Stuffing
- 2 eschalots (shallots), finely diced (US: sub 1 small onion)
- 3 garlic cloves, finely minced
- 300g (10 oz) button/white mushrooms, finely chopped
- 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 rosemary, fresh finely chopped (or 1 tsp dried, or fresh 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 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 beef stock/broth, low sodium
- 1/4 tsp dark soy sauce (optional, for deeper color)
- Salt and pepper, to taste if needed
Garnish & Sides
- 1 tbsp pistachios, roughly chopped (optional garnish)
- Rosemary sprigs (optional garnish)
- Sautéed green beans (vegetable side)
Instructions
- Prepare the lamb and preheat the oven: Preheat your oven to 150°C (300°F). Season the deboned lamb shoulder with 1 tsp salt and 1/2 tsp black pepper. Set aside while preparing the stuffing to allow flavors to meld.
- Make the stuffing: Heat 2 tsp olive oil and 1 tbsp butter in a skillet over medium heat. Add finely diced eschalots and minced garlic, sautéing until translucent and fragrant. Add chopped mushrooms and cook until moisture has evaporated and mushrooms are browned. Stir in chopped baby spinach and cook until wilted. Remove from heat and combine the mushroom mixture with chopped hazelnuts, pistachios, parsley, rosemary, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly.
- Stuff and roll the lamb: Lay the lamb flat and evenly spread the stuffing mixture over it. Carefully roll the lamb, securing it with kitchen twine or skewers, ensuring the stuffing stays inside. Rub the exterior with a pinch of salt and pepper.
- Slow roast the lamb and prepare potatoes: Place the stuffed lamb on a roasting tray. Arrange the halved baby potatoes around the lamb, toss them with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in the preheated oven for approximately 3 hours (180 minutes), or until the lamb is tender and cooked to your preferred doneness, and potatoes are soft.
- Make gravy and serve: Once the lamb is rested and out of the oven, use the roasting juices to make the gravy. Pour the juices into a saucepan, sprinkle 2 tbsp flour, and cook over medium heat to form a roux. Gradually whisk in 1 1/4 cups low-sodium beef stock and 1/4 tsp dark soy sauce (if using) to deepen color. Simmer until thickened and season with salt and pepper if needed. Serve the sliced lamb with roasted potatoes, drizzle with gravy, garnish with chopped pistachios and rosemary sprigs, and accompany with sautéed green beans for a splash of color and freshness.
Notes
- Note 1: Deboning the lamb shoulder makes it easier to stuff and roll, but you can ask your butcher to prepare it for you.
- Note 2: If eschalots aren’t available, use a small onion as a substitute.
- Note 3: Button mushrooms provide a mild flavor and tender texture ideal for stuffing.
- Note 4: Toast nuts lightly for enhanced flavor before incorporating in stuffing and garnish.
- Note 5: Adjust potato size cuts based on baby potato size so they cook evenly.
- Note 6: Dark soy sauce is optional, only used to add deeper color to the gravy without altering taste significantly.
- Resting the lamb a few minutes after roasting helps retain juices and improves slicing.
