There is something truly magical about the Slow-Roast Easter Stuffed Lamb with Herb-Pistachio Filling and Roasted Potatoes Recipe that transforms an ordinary meal into a celebration. This dish combines tender, perfectly slow-roasted lamb shoulder with a vibrant, crunchy herb-pistachio stuffing, all complemented by golden roasted baby potatoes. It’s a symphony of textures and flavors that feels both comforting and impressive, perfect for Easter or any special occasion where you want to wow your friends and family with a rustic yet refined meal. You’ll love how every bite tells the story of careful preparation and simple, fresh ingredients coming together beautifully.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step on this culinary journey. Each ingredient plays its part in building the complex layers of flavor and texture in this Slow-Roast Easter Stuffed Lamb with Herb-Pistachio Filling and Roasted Potatoes Recipe. From the earthy mushrooms that give depth to the stuffing to the fragrant herbs and the rich, tender lamb, every item is essential to creating this memorable dish.
- Deboned lamb shoulder: Your main star, providing rich, succulent meat with enough fat to keep it moist during the long roast.
- Cooking salt/kosher salt: Divided to season the meat perfectly and the potatoes for balanced flavor throughout.
- Black pepper: Gives subtle heat that enhances the natural lamb flavors without overpowering.
- Extra virgin olive oil: For that smooth richness when roasting and seasoning, helping everything brown perfectly.
- Unsalted butter: Adds a silky base to sauté the vegetables and creates a beautifully rich filling.
- Eschalots (or shallots): Finely diced for sweetness and an aromatic base in the filling.
- Garlic cloves: Minced to inject a warm, spicy note that lifts the entire stuffing.
- Mushrooms: Button or white mushrooms are blitzed to create a savory duxelle with earthy depth.
- Baby spinach: Adds vibrant color and a tender leafy texture to the filling.
- Hazelnuts: Roasted and chopped for a toasty crunch that contrasts beautifully with the soft stuffing.
- Pistachios: The star nutty flavor of your herb-pistachio stuffing, chopped to keep that satisfying bite.
- Fresh parsley and rosemary: Herbs that brighten and infuse the stuffing with fresh, woodsy notes.
- Lemon zest: Adds a zesty freshness that keeps the rich dish lively.
- Baby potatoes: Small and tender, perfect to roast alongside the lamb to soak up all those delicious drippings.
- Flour: To thicken the roasting pan juices into a luscious gravy.
- Beef stock/broth: The base for the gravy, adding savory depth.
- Dark soy sauce (optional): Gives extra color and a subtle umami boost to your gravy.
- Rosemary sprigs and extra pistachios: Garnishes that bring an elegant finishing touch.
- Sautéed green beans: A fresh and colourful vegetable side to complement the meal.
How to Make Slow-Roast Easter Stuffed Lamb with Herb-Pistachio Filling and Roasted Potatoes Recipe
Step 1: Prepare the Nutty Herb-Pistachio Stuffing
Start by roasting the hazelnuts at 180°C for about 8 minutes until they’re fragrant and slightly toasted. Let them cool, then roughly chop to bring out that wonderful crunch. Next, blitz the mushrooms in a food processor until finely chopped—this will create the base of a flavorful duxelle. In a hot pan, melt the butter and sauté the eschalots, garlic, and mushrooms until the moisture evaporates and everything becomes beautifully concentrated in flavor. Add the baby spinach last, cooking until just wilted. Transfer this mixture to a bowl and let it cool for 20 minutes before folding in the chopped nuts, herbs, lemon zest, salt, and pepper. Shape this filling into a long log wrapped tightly in cling wrap, then freeze it for at least 3 hours until firm. This step ensures your stuffing is manageable and easy to tuck inside the lamb.
Step 2: Pound and Roll the Lamb Shoulder
Place your deboned lamb shoulder fat-side down on a sturdy surface, cover it with plastic wrap, and pound it with a rolling pin or meat mallet until it forms a uniform rectangle about 40 by 22 centimeters and roughly 1.75cm thick. Don’t worry if the edges aren’t perfect—you can trim and patch as needed to create a neat shape. This even thickness is crucial for rolling the lamb around the stuffing log and ensuring that it cooks evenly. Season the surface generously with half of your salt and pepper, then unwrap your frozen stuffing and lay it along the lamb’s length. Carefully roll the lamb up tightly around the stuffing, seam side down, and tie it securely every 2 centimeters with kitchen twine. This technique helps keep that beautiful log shape intact during roasting.
Step 3: Slow Roast with Potatoes
Preheat your oven to a sizzling 220°C to get your slow-roast Easter stuffed lamb rolling off on the right foot. Toss the baby potatoes in olive oil, salt, and pepper, and spread them out in a large roasting pan. Place the rolled lamb on top, nestled right among the potatoes. Roast at this high temperature for 30 minutes to render some fat and develop a gorgeous brown crust. Then, lower the heat to 160°C and continue roasting for 2 1/2 hours, or until the internal temperature reaches about 98°C or the meat easily pulls apart with a fork. This slow roast allows the lamb to become incredibly tender and juicy, while the potatoes soak up all that flavorful lamb fat and seasoning.
Step 4: Make the Gravy
Once the lamb and potatoes are rested under loose foil, it’s time to turn those savory pan drippings into a rich gravy. Pour off all but about 3 tablespoons of fat from the roasting pan, keeping the tasty browned bits. Warm this fat over medium heat, sprinkle in flour, and stir for a minute to cook out any raw taste. Slowly whisk in the beef stock and add dark soy sauce for extra depth and color if desired. Let this mixture bubble gently until it thickens beautifully to a silky consistency. Season to taste if needed, then strain or pour directly into a sauce jug for serving alongside your masterpiece.
How to Serve Slow-Roast Easter Stuffed Lamb with Herb-Pistachio Filling and Roasted Potatoes Recipe
Garnishes
A sprinkle of chopped pistachios over your sliced lamb adds a delightful crunch and a pop of fresh green that ties back to the stuffing’s flavors. Garnishing with fresh rosemary sprigs not only looks beautiful but also enhances the aroma as it warms on the platter, inviting everyone to dig in.
Side Dishes
While the roasted baby potatoes are already fantastic, consider serving sautéed green beans for a splash of vibrant color and a tender, crisp texture. Their gentle earthiness balances the richness of the lamb and stuffing, completing the plate both visually and flavor-wise. A light, lemony salad could also bring brightness to this hearty meal.
Creative Ways to Present
Present your Slow-Roast Easter Stuffed Lamb with Herb-Pistachio Filling and Roasted Potatoes Recipe on a rustic wooden board or a large ceramic platter, surrounded generously by those golden roasted potatoes. Carve the lamb into thick, inviting slices so the stunning green and nutty filling peeks through, tempting guests before they even take a bite. Finish your presentation with scattered fresh herbs for an effortlessly elegant touch that makes this dish the centerpiece of your Easter table.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover lamb and potatoes tightly in foil or store in an airtight container in the refrigerator. They will keep wonderfully for up to 3 days, allowing you to enjoy the complex flavors even after the big day.
Freezing
If you want to stretch this dish’s enjoyment, slice the lamb and freeze individual portions in tightly sealed bags. Label with the date and use within 2 months for best flavor retention. It’s a wonderful way to have a special meal ready to reheat without fuss.
Reheating
Reheat leftovers gently in a low oven (about 150°C) wrapped in foil to keep the lamb from drying out. Heat potatoes in a separate tray to maintain their crisp edges. Avoid microwaving if possible as this can make the lamb tougher and the potatoes soggy.
FAQs
Can I use a different cut of lamb?
The deboned lamb shoulder is ideal for this recipe due to its balance of meat and fat, which keeps the lamb moist during slow roasting. However, a leg of lamb can be used if you adjust cooking times accordingly, keeping in mind it’s leaner and might dry out sooner.
Is it necessary to freeze the stuffing log?
Freezing the stuffing log helps it firm up, making it easier to handle and roll inside the lamb without spilling out. If you’re in a rush, refrigerate it until quite firm, though freezing yields the best results.
Can this recipe be made dairy-free?
Yes! Substitute the unsalted butter with olive oil or a plant-based alternative when making the duxelle filling. The richness of the lamb and nuts will keep the dish deliciously satisfying.
What if I don’t have hazelnuts or pistachios?
You can swap with other nuts like walnuts or almonds, but pistachios and hazelnuts bring a unique, slightly sweet and earthy flavor crucial to the stuffing’s character. Try to include at least one to maintain texture and taste depth.
How long can I reheat leftover gravy?
Gravy can safely be reheated once or twice and stored in the fridge for up to 3 days. Gently warm in a saucepan over low heat, adding a splash of stock or water to refresh the consistency if needed.
Final Thoughts
This Slow-Roast Easter Stuffed Lamb with Herb-Pistachio Filling and Roasted Potatoes Recipe is such a joy to make and even more delightful to share. Its combination of rich flavors, perfect textures, and stunning presentation turns a family meal into an unforgettable feast. Give yourself the gift of this slow-cooked celebration on your next special occasion—you’ll be so glad you did!
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Slow-Roast Easter Stuffed Lamb with Herb-Pistachio Filling and Roasted Potatoes Recipe
- Total Time: 6 hours 40 minutes
- Yield: 5 servings
Description
This slow-roast Easter stuffed lamb shoulder is a succulent and flavorful centerpiece perfect for festive occasions. The lamb is deboned, pounded flat, and filled with a rich duxelle of mushrooms, spinach, nuts, and herbs, then slowly roasted with baby potatoes until tender and juicy. The recipe includes a rich homemade gravy made from the roasting drippings. The dish offers a beautiful balance of textures and deep savory flavors, ideal for a celebratory meal.
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 (shallots), finely diced (or 1 small onion)
- 3 garlic cloves, finely minced
- 300g (10 oz) button/white mushrooms
- 2 tightly packed cups baby spinach (approx. 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; substitute fresh thyme if desired)
- 1 tbsp lemon zest
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Potatoes and Seasoning
- 1 kg (2 lb) baby potatoes, cut in half (or quarters 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 (optional)
Garnish (Optional)
- 1 tbsp pistachios, roughly chopped
- Rosemary sprigs
Side Suggestion
- Sautéed green beans (for a vegetable side and splash of color)
Instructions
- Roast Hazelnuts: Preheat your oven to 180°C (350°F). Spread the skinless hazelnuts on a baking tray and roast for 8 minutes. Allow them to cool, then roughly chop and set aside.
- Chop Mushrooms: Place the mushrooms in a food processor and pulse until chopped into approximately 3mm (0.1″) pieces, scraping down the sides as necessary.
- Make Duxelle: Heat the unsalted butter in a non-stick pan over high heat. Add the diced eschalots, minced garlic, and chopped mushrooms. Cook while stirring regularly for about 5 minutes, until most of the released liquid has evaporated. Add the roughly chopped spinach and cook until wilted.
- Cool and Mix Stuffing: Transfer the mushroom-spinach mixture to a bowl and cool for 20 minutes. Once cooled, stir in the chopped roasted hazelnuts, pistachios, parsley, rosemary, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.
- Shape Stuffing Log: Place the stuffing mixture onto a sheet of cling wrap. Using your hands, shape it roughly into a 35cm (13.5″) long log. Wrap tightly in cling wrap and freeze for at least 3 hours, or up to 3 days, until firm.
- Prepare Lamb Shoulder: Lay the deboned lamb shoulder fat-side down on a flat surface. Cover with plastic wrap or baking paper. Using a rolling pin or meat mallet, pound the lamb hard to create a roughly 40 x 22cm (15.5 x 8.5″) rectangle with even thickness around 1.75cm (2/3″). Trim and patch any uneven edges as needed.
- Season and Roll Lamb: Sprinkle half of the salt and pepper evenly over the lamb rectangle. Unwrap the frozen stuffing log and place it at one edge of the lamb. Roll the lamb up tightly around the stuffing, finishing with seam side down.
- Tie Lamb Roll: Use kitchen twine to tie the rolled lamb every 2cm (0.8″) to secure the shape firmly.
- Preheat Oven: Set your oven to 220°C (425°F).
- Season Lamb Roll: Rub the entire lamb roll with the extra virgin olive oil, then sprinkle with the remaining salt and pepper.
- Prepare Potatoes: In a large roasting pan (not a baking tray), toss the halved baby potatoes with 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp olive oil. Spread evenly, then place the lamb roll on top, positioned diagonally if needed to fit.
- Initial High-Temperature Roast: Roast the lamb and potatoes for 30 minutes. This helps render some fat and develop color on the lamb.
- Slow Roast: Reduce oven temperature to 160°C (320°F). Continue cooking for 2 1/2 hours or until the internal temperature of the lamb reaches around 98°C (208°F) or the meat can be easily pulled apart with two forks.
- Rest Lamb and Potatoes: Remove the lamb and potatoes from the oven and transfer to a tray. Loosely cover with foil and set aside while you prepare the gravy.
- Prepare Gravy – Remove Excess Fat: Tilt the roasting pan to one side and skim off all but 3 tablespoons of the fat, discarding the excess. Keep the dark brown juices in the pan. Add butter if there isn’t enough fat.
- Make Gravy Roux: Place the roasting pan directly over medium heat on the stovetop. Once the fat is hot, sprinkle in the flour and stir continuously for 1 minute to cook the flour.
- Thicken Gravy: Slowly pour in the beef stock while stirring to avoid lumps. Add the dark soy sauce if using. Continue stirring as the mixture bubbles gently until it thickens to a maple syrup consistency.
- Season and Strain (Optional): Taste the gravy and adjust salt and pepper if needed. Pour into a jug and strain if desired for a smooth finish.
- Serve: Remove the kitchen twine from the lamb roll. Slice the lamb into 2cm (0.8″) thick pieces. Arrange the slices on a platter, surround with the roasted potatoes, and drizzle or serve with the gravy. Sprinkle roughly chopped pistachios and garnish with rosemary sprigs if desired. Serve alongside sautéed green beans for a vibrant vegetable side.
Notes
- Note 1: Use deboned lamb shoulder for easier rolling and even cooking. If unavailable, ask your butcher to debone it.
- Note 2: Eschalots can be substituted with a small onion if needed.
- Note 3: Button or white mushrooms work best for the duxelle texture and flavor.
- Note 4: Hazelnuts and pistachios add crunch and flavor; toast them lightly if desired.
- Note 5: Baby potatoes work well because they roast evenly; cut larger potatoes to size.
- Note 6: Dark soy sauce is optional but adds a richer color to the gravy.
- Note 7: Freezing the stuffing log makes it easier to roll tightly inside the lamb without breaking.
- Prep Time: 45 minutes
- Cook Time: 5 hours 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Easter / European
