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
Scale
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.
